Featured Author Karen Witemeyer

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For those who love to smile as they read, bestselling author Karen Witemeyer offers warmhearted historical romance with a flair for humor, feisty heroines, and swoon-worthy Texas heroes. Winner of the ACFW Carol Award, National Reader’s Choice Award, HOLT Medallion, Inspirational Reader’s Choice Award, and a finalist for both the RITA® and Christy Awards, Karen is a firm believer in the power of happy endings. . . and ice cream. Learn more at www.karenwitemeyer.com or join her private Facebook group-The Posse

Karen’s Latest Book Release: More than Words Can Say 

An impossible situation. An unlikely couple. Could it be a recipe for love?

After fulfilling a pledge to a dying friend, Zacharias Hamilton is finally free to live life on his own terms. No family entanglements. No opportunities to disappoint those he cares about. Just the quiet bachelor existence he’s always craved. Until fate snatches his freedom away once again when the baker of his favorite breakfast treat is railroaded by the city council. As hard as he tries to avoid getting involved, he can’t turn a blind eye to her predicament . . . or her adorable dimples.

Abigail Kemp needs a man’s name on her bakery’s deed. A marriage of convenience seems the best solution . . . if it involves a man she can control. Not the stoic lumberman who oozes confidence without saying a word whenever he enters her shop. Control Zacharias Hamilton? She can’t even control her pulse when around him.

When vows are spoken, Abigail’s troubles should be over. Yet threats to the bakery worsen, and darker dangers hound her sister. As trust grows between Zach and Abby, she finds she wants more than his rescue. She wants his heart. Buy the book HERE.

A Note from Karen:

The most treasured recipes I own are the ones that have been handed down to me from those I love. My mom stayed at home while I was growing up, and she handled 90% of the cooking for our family. But my dad had a few specialties as well. He was the biscuit maker on those Saturday mornings when we had eggs with biscuits and gravy. My favorite Saturday! He taught me how to knead the dough and cut out the biscuits with the top of a drinking glass. I didn’t even know biscuit cutters existed! Mine never tasted quite as good as his, though.

We had a garden at our home in California as well, and one year we had a bumper crop of zucchini. After giving away as much as our friends at church would take, we were left with piles of squash to deal with. That’s when we started making zucchini bread. Bake it, freeze it, done. I love this recipe!

My dad passed away when I was 16, and one of the most beautiful gifts I received after his passing was from my grandma on my mom’s side. She gave me a copy of a well-used, yellowed recipe paper for this zucchini bread written in my dad’s handwriting. She lovingly preserved it in plastic wrap and gave it to me. It is the most treasured recipe in my box.

Abigail Kemp, the heroine in More Than Words Can Say, learned how to bake at her father’s knee. Her father was a harsh taskmaster, and often complained about being stuck with only daughters and not having a son to run the business. Yet after his death, I imagine Abigail thought of him often as she kneaded dough the way he had taught her and pulled out recipes written in his hand.
Food can create strong bonds between the generations. Even between fathers and daughters.
Recipe for Karen Witemeyer's Zucchini Bread

Karen Witemeyer's Zucchini Bread

Prep Time 20 minutes
Cook Time 1 hour
Serving Size 2 loaves

(As an Amazon Associate, I earn from qualifying purchases.)



  • 3 large eggs
  • 2 cups sugar
  • 2/3 cup vegetable oil
  • 3 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • nuts and/or raisins (optional)


  • Preheat oven to 350 degrees. In large mixing bowl, beat eggs until frothy. Add sugar, oil, zucchini, and vanilla.
  • In a small bowl, mix together, flour, baking soda, baking powder, salt, cinnamon. Add to egg mixture, mixing well. Stir in nuts and/or raisins if desired.
  • Pour into 2 (9x3x3) greased loaf pans. Bake for 1 hour until bread tests done.

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