Best Ever Zucchini Bread

I do it every year.  I plant zucchini and eat them every way I can think of.  By about mid-July, I'm over them.  This year I only planted 1 plant, but I still have way more than I could ever use.   This bread recipe is our very favorite summertime staple.  

Moist and Delicious Zucchini Bread Recipe

My kids ask to make it all the time.  "Why yes son, you MAY make Zucchini Bread as long as you promise to do all the dishes afterwards and bring me a warm, buttery slice, will you?"  I mean, it works out for us.

Best Ever Zucchini Bread
Best Ever Zucchini Bread

I've tried a bunch of Zucchini Bread recipes and this one is my favorite.   The perfect mount of cinnamon, a nice crust on the outside and super moist and delicious!   Grab the printable below or pin it for later!  

Yield: 2 9 x 5 loaves

Zucchini Bread

prep time: 15 minscook time: 1 hourtotal time: 1 hours and 15 mins

This bread is super moist and flavorful. It gets eaten as fast as I can make it. The best part is that it's even easy enough for kids to make.


  • 3 cups flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 T cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 2 1/4 cup white sugar
  • 3 tsp vanilla
  • 2 cups grated zucchini


  1. Grease and flour two 9 x 5 inch loaf pans. Preheat oven to 325 degrees F.
  2. Mix flour, salt, baking powder, soda, and cinnamon together in a bowl
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add dry ingredients and mix well. Stir in zucchini until well combined. Pour batter into prepared pans
  4. Bake for 40 to 60 minutes, or until toothpick inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Best served warm with butter
Created using The Recipes Generator

Lemon Sour Cream Pie (Mom's Recipe)

Zesty, tangy, sweet & creamy lemon pie.   In my eyes, there is nothing better.  My Mom has been making this recipe for years, as my Dad and I share a love for lemon.   

Lemon Cream Pie
Lemon Cream Pie Recipe

I remember watching her make this pie. sometimes being tasked with juicing the lemons or cracking the eggs.  Besides the fact that it's delicious, it takes me back to some happy memories.   I love how food has the power to do that.

Lemon Sour Cream Pie

So, beat the heat with a cold slice of lemon pie shared with someone you love.   When I say share, of course I mean everyone gets their own piece.  Desserts aren't for actual sharing.  

Lemon Sour Cream Pie Recipe

Save this recipe for later by pinning the image above or snag a printable version of the recipe below.   Happy Pie Making!

Lemon Sour Cream Pie

Lemon Sour Cream Pie
Zesty, tangy, sweet & creamy lemon pie. Is there anything better. Skip the traditional meringue and swap it for a second creamy layer and some sweetened whipped cream.
  • 1 prebaked pie shell (store bought or homemade)
  • 1 1/2 C boiling water
  • 1 1/2 C sugar
  • 1/3 C cornstarch
  • 3 egg yolks (slightly beaten)
  • 3 T butter
  • 1 T grated lemon rind
  • Juice of 1 large lemon (or 2 small lemons)
  • 1 C sour cream
  • Sweetened whipped cream (optional)
Combine sugar and cornstarch in a microwave safe bowl. Add boiling water and combine with wire whisk. Microwave for 3-4 minutes or until clear and thick. Add a small amount of the mixture to 3 slightly beaten egg yolks, stirring constantly to avoid clumping. Once the egg yolks tolerate the heat, add them to the hot mixture, mix well and microwave for an additional minute. Add butter, lemon zest and lemon juice. Stir well. Scoop 2 cups of filling into the prepared pie crust, smoothing it out. Add sour cream to the remaining filling. Stir well, then add to the pie. Chill for several hours and serve with freshly sweetened whipping cream.
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Yield: 8