I can’t think of a more appropriate time to post this recipe than now.
This is the first year that I planted zucchini…or rather that the zucchini that I planted are actually rewarding me with its fruit. Did you know that?? Zucchini is actually a fruit? A fruit that is prepared as a vegetable. I thought that was very interesting, because to me, anything green is a vegetable…except watermelon of course.
So this is a quite an old recipe…18 yrs old in fact! As old as my first born and it’s a known fact that I spent the better part of nine months eating this bread. I’d go visit my family out on Long Island and my cousin Dianne would never let me go back home without a loaf, all sliced up and ready to eat on the one hour long trip back home. And by the time I got home, there’d be nothing left but a few crumbs.
So this morning, when I went out to the garden and noticed that some zucchini were ready for picking, I had to use it to make this bread. Also, it’s Dylan’s b’day next week…18 yrs young!! Where has the time gone?? Seems like only yesterday we were so excited at welcoming our newborn. And now it’s almost time to say goodbye as he heads off to a new beginning…the college years.
And it all started with zucchini bread!
It’s a simple recipe and makes two medium sized loaves. Perfect for sharing with friends…your friends will love you for it! Also freezes very well.
3 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
2 tsp vanilla extract
2 cups peeled and grated zucchini
2 cups sugar
1 cup salad oil
Just mix everything together.
Pour into prepared greased and floured loaf pans.
Bake in preheated oven at 375 for about 45 mins.
In my opinion, the next best thing to cookies and a glass of cold milk is zucchini bread and a glass of cold milk. So satisfying and comforting anytime. Thank you Dianne for sharing this with me…still one of my favourites and not just for the memories!
15 thoughts on “Zucchini Bread ~ An Old Faithful”
Such handsome men in your life. Congratulations to Dylan and his whole family!
Since your zucchini haven’t produced before, you’ll probably be amazed at how fast they do produce. Good luck keeping up with them. A couple of very easy ideas: Bake thin-sliced zucchini rounds in a buttered casserole dish. Layer with dabs of butter and some cheese; bake at 350 till the top layer of cheese is nicely browned (usually about 30 minutes, but size of dish can make a difference). Add tomato sauce or tomatoes and get a quick “almost ratatouille.” Also grate zucchini into spaghetti sauce. You will probably be the author of “101 Ways To Use Zucchini” by the end of summer!
Thanks Robin…now if only I can get Dylan to eat zucchini 🙂
It’s funny but I was wondering what to do with all the zucchini that I see forming already so thank you for the ideas! How did you know?? I just can’t make zucchini bread with each one. Rattatoullie sounds lovely! My favourite is fried…but again…I prefer a healthier option and I have another one waiting to be dabbed with butter and sprinkled with cheese.
Not only do they produce really fast…but one minute they’re the size of golf balls, and as soon as you turn round they’re the size of a soccer ball! If I find any other cool ways to prepare zucchini, I’ll post.
Calabacitas: Fry some chopped zucchini. When almost done, add about the same amount of raw corn cut from the cob. Proportions can vary to your taste (or your abundance of zucchini!). Continue to fry another three minutes or so until the corn is cooked.
Authentically it’s made with calabaza squash, but zucchini works fine. For variety you can add onion, mushrooms, tomato, or all three, but we like it just plain.
Here’s a recipe for zucchini pizza that looks very good:
This recipe yields the best zucchini bread ever.. and it’s made even better by the homegrown zucchini! If my plant yields fruit for me, I will be using this recipe multiple times for certain! Thank you for sharing, my Friend!
You’re welcome Karen:) And watch out…those maltese zucchini are very sneaky…you think they have no fruit and next minute you have them coming out of your ears.
Your zucchini bread is on my to do list, but as luck will have it, I am not growing any courgettes, as we call them here in the UK, this year! But will try it with bought or with some from a friend’s garden! I love them sliced in a baking tray with garlic and olive oil, pop in the oven turning one or twice until golden, or brushed with olive oil and on the BBQ – on a skewer makes less work! Rosa xxx
Do not forget Qarabali Mimli, no Maltese woman worth her salt would have Qarabali without stuffing it!
I like this…that I get to learn how you all use your qarabali/courgettes/zucchini and will try it in the oven with oil and garlic too. Btw Rosa…these are grown from maltese seeds…so they are real qarabali 🙂 Ha ha…and I tried to find a way to put in the word “courgettes” in there somewhere…but couldn’t find an appropriate place.
Another way to stuff the qarabali besides ground meat sauce is with ricotta…http://karl0415.blogspot.com/2013/05/ricotta-stuffed-zucchini.html#.UcN99_bwIxl I’ve never tried it myself…but I’ve a feeling I will…
Let us know how you like the zucchini bread when you make it Rosa…only if you like it though 🙂
You are so very welcome for the recipe….I still make it today too, and I remember only too well always trying to have one on hand to send you home with all those years ago that seem like yesterday 🙂
Oh the memories…one day we need to recapture them all side by side 🙂
I keep seeing pictures of these zucchini boats which look lovely and delicious. I imagine you could top them with lots of other things, and you could probably grill them rather than run them under the broiler.
Ooh I like the look of those boats! I usually don’t go for stuffed veggies, like peppers and egg plant and zucchini because I find they go mushy when baked. But grilled I will probably like…thanks for sharing Robin…definitely a good way to use the zucchini!! Btw, I’m not getting as many as I had thought cause apparently a little bunny rabbit discovered my veggie patch and likes the taste of the zucchini blossoms:( I keep blocking the hole under the fence but he keeps digging it up somewhere else, the little rascal!
Whoops, messed that up. I was about to say, sorry about chiming in so much, but as I have just found your blog, I am busy exploring it.
After we came back to England in the mid-sixties, my parents were always looking for what they called round baby marrows. We must have eaten so many of them stuffed when we were in Malta. Sometimes they would think they were on the scent, but they never did find them.
Now lots of seed companies offer seeds for them, and my brother is growing them! He has visited Malta at least three times a year for the last thirty years or so. I must get him to bring me back some real Maltese seeds!
Sorry to be chimo
My mum sent me the seeds and they are soo easy to grow and before you know it, you have enough to share with the whole town 🙂
Oh please chime in any time you want…so like what you have to say…your posts are a joy to read. I have not posted any new recipes in a while…so once you’ve looked at all the recipes, I’m afraid that will be it:( But I respond to all questions or messages…so please don’t apologise…as I like 🙂