Zucchini Bread


Zucchini bread is a sweet, spicy and easy to bake quick bread. This recipe will make two loafs. It is one of the best of the many varieties of quick breads.

The recipe was given to me by a friend in the late 1970s.  Recipes using zucchini were many during that time. Home gardeners were looking for ways to use up bumper crops of the vegetable. The bread is very good served with butter or softened cream cheese.

Zucchini means little gourd in Italian. It is smaller than other types. The vegetable originated in the New World and was introduced to Europe by explorers.  The use of zucchini was reintroduced to the New World in the 20th. Century. Historians say zucchini bread came from the old European sweet vegetable pudding recipes of the Middle Ages and the Renaissance. Other vegetables used in much the same way are carrots and sweet potatoes. Following WWII zucchini was a popular vegetable in American home gardens.

The recipe makes two loaves. The bread keeps well and can be frozen.

Zucchini Bread

Ingredients

  • 3 cups of all-purpose flour
  • 1 ½ teaspoon of baking soda
  • 3 teaspoons of baking powder
  • 1 teaspoon of salt
  • 2 cups of cooking oil
  • 1 ½ cups of sugar
  • 2 cups of shredded zucchini, well drained
  • 1 teaspoon of vanilla
  • 1 tablespoon of cinnamon
  • ½ teaspoon of allspice
  • ½ teaspoon of cloves
  • 4 eggs
  • 2 cups chopped walnuts

Directions

Pre-heat the oven to 375 degrees F and grease two loaf pans.

Mix the flour, baking powder, baking soda and salt together in a mixing bowl.  In another large bowl beat the eggs, add the sugar and cream together well. Slowly add the cooking oil to the eggs and sugar. Add the vanilla and spices. Add the flour mixture to the egg mixture a cup at a time. Blend well. Add the nuts.

Spoon the mixture into two well greased loaf pans. Bake at 375 degrees F for about 1 hour. Test to see if they are done before taking out of the oven. Turn out of pans after about 5 minutes and cool on a wire rack. Wrap leftovers well and store in the refrigerator.

Notes

Do not peel the zucchini. Wash well, cut off the ends and chop fine or grate to prepare for the bread.

One half of the zucchini can be replaced with apple, peach, pineapple or other shredded fruits.

The nuts can be left out or another kind used. Raisins cam be added instead.

The recipe ingredients can be cut in half for one loaf.

Still have  zucchini to use? Wash, cut off ends, slice in half inch slices and simmer gently in a pan with a couple tablespoons of butter and a sprinkle of salt. Cook until tender. Minced garlic can be added Serve as a side dish. Or you can bread the slices or dip in fritter batter and fry. Salt after removing from the pan.

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About dwittopinions

A great grandmother living in the middle of the United States. My interests include art, needlework, reading, history, politics, and cooking.
This entry was posted in Baking, Bread, Breakfast, Desserts, Food, Food History, Recipes, Vegetables and tagged , , , , , , , , . Bookmark the permalink.

2 Responses to Zucchini Bread

  1. Jewels says:

    Mmm… sounds delicious! I can’t wait to start getting zucchinis from my garden and baking up some zucchini bread. 🙂

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