Zucchini bread

Zucchini is one of those things that, when planted in the garden, will give you an over abundance of vegetables. Unfortunately, zucchini does not freeze well, but I did discover that if you freeze grated zucchini in plastic zipper bags, you can use it to make bread.  When it thaws, there will be liquid separate from the zucchini, just dump the whole thing into the recipe, and it works just fine.  I discovered this because you can only eat zucchini so many times in a week, before your family starts to complain.

The past few years, I have not had much luck with my zucchini due to the cabbage borers, but this year looks like I may have a bumper crop.  Mine went in a little late, so they are not quite ready to pick, but since my sister's garden is producing so well, she shared her bounty with me.  I have been experimenting with recipes, but this is a tried and true favorite of my family's, so I will share this one first.   

This recipe is nearly 40 years old.  It came from the cookbook that came with my original Waring Food Processor, called Processor Perfection  Before this recipe, I tried several others, but none seemed to have much flavor.  I think this one is helped by the hefty amount of cinnamon.  I would like to experiment and add some other spices, and when I do, I will let you know how that turned out.

1  2/3 cups flour
1 1/2 teaspoon baking soda
1/4  rounded teaspoon baking powder
3/4 teaspoon salt
2 teaspoons cinnamon
1/3 cup wheat germ
2 cups grated zucchini (about 2 medium zucchini
2/3 cup vegetable or coconut oil
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 1/2 teaspoon vanilla
1/4 cup sesame seeds
2/3 cup chopped walnuts
2/3 cup raisins (optional)

Do not peel the zucchini, just give it a good scrub with a vegetable brush to remove those prickly things. Grate using a food processor with a grating blade or on an old fashioned hand grater. Sift dry ingredients together.  Mix oil and sugars and add vanilla and eggs. Combine with dry ingredients and add sesame seeds, nuts and zucchini.  Mix only until ingredients are combined.  Pour into greased 9" x 5" loaf pan.  Bake at 350 degrees for about 1 hour.  Bread is done when toothpick comes out clean.  Cool in the pan on a rack for 10 minutes and turn out on a rack to cool. Feel free to add raisins, craisins or chocolate chips if that's what your family likes. Enjoy!

Happy Cooking,
Carol
a.k.a. Nonnie