Your independent hometown award-winning newspaper

Kim’s Zucchini Bread

Kim’s family and my husband’s family go back generations, in terms of friendship. On a recent fall day, she quietly dropped off a loaf of her homemade zucchini bread with the recipe written in a beautiful notecard. I baked her recipe and I love the orange zest. She gave me permission to share her recipe in my column. She has been using this recipe for about 35 years.


Sugar, 1 cup

Vegetable oil, ½ cup

Eggs, 2

Orange, 1, peel finely grated

Flour, 1 ½ cups

Baking powder, 2 teaspoons

Baking soda, ½ teaspoon

Salt, ¼ teaspoon

Nutmeg, ½ teaspoon



Reader Comments(0)

Rendered 06/11/2024 01:18