Who would have guessed that such a lovely yellow (orange?) blossom as we see here could develop into something so versatile as zucchini. Let me confess — I had to learn to spell it. Maybe by the end of this blog; you will also have learned to spell this green squash. I’ve fried it a few times in nice little crunchy discs but for most of my adult life; this “z” produce was just something for old people and mystery kitchens located somewhere I’d never visited.
It began with a text. My neighbor had an abundance of zucchini and was debating on what to do with the bumper crop and mentioned making some zucchini bread. I had a good recipe that hadn’t been used in years. We brought the two components together and, voila! We have zucchini bread!
Why it’s called “bread” escapes me. This is cake. Light, delicate with a hint of cinnamon, this baked good is most certainly worthy of the name: CAKE.
My recipe, compliments of my cousin, Sheryl, calls for baking the bread in a loaf pan. My single loaf pan is missing in action. Not to be deterred, I used five tiny loaf pans. The cook time was reduced by nearly 50%. Having tiny loaves makes it easy to share, IF you want to share. This recipe yields something so delicious you may want to eat one while it’s warm and wrap the the other four for later. Wrapping in Press ‘n Seal is easy and my OCD brain wanted labels. (see photo)
Zucchini bread freezes nicely and is just as good after thawing. (Ask me how I know.)
My generous neighbor was gifted two of the first baby loaves of the yummy zucchini cake and I received the best compliment a cook can get. She sent me a photo and a text letting me know she liked the z. bread. She said it was, and I quote, “seriously good.”
Even Cricket likes zucchini bread. She’s funny. She also likes English peas and black-eyed peas. I’m not sure if she really likes the black-eyed peas or if she just likes her mommy feeding them to her from a spoon. #spoiled If I put some meat in her bowl and put English peas in the same bowl, she will eat the peas first. Maybe she doesn’t want the peas to get cold.
Here’s the photo of my newest labels. I sure wish you had a scratch ‘n sniff screen. This stuff is the best way to eat a green veggie. ha ha
ZUCCHINI BREAD — Let me know if you try this. 🙂
This is where I had intended to list the recipe. For whatever reason, I can’t type out the two columns. So; here is the recipe: First sift together these ingredients: 1.5 cups of all purpose flour, 1 tsp. baking powder, 1/2 tsp baking soda, 1/2 tsp. salt and 1/2 tsp cinnamon
In another bowl mix together 1/2 cup of oil, 2 eggs, 1 cup of sugar, 1 cup of shredded zucchini. The recipe also calls for 1/2 cup of chopped nuts. (optional)
Add the dry mixture to the wet and mix well. Pour into a buttered loaf pan and bake at 350 degrees for 55 minutes. Cool 10 minutes in pan and place on rack to finish cooling. Makes one loaf. BUT: I trimmed parchment paper to fit ONLY THE BOTTOM of the tiny pans and made five loaves. Spray the pans with cooking spray and place the parchment in the very bottom. I bake them at 350 degrees for 25 – 26 minutes. Remember to peel off the parchment before serving. ENJOY!