Thursday, April 25, 2013

National Zucchini Bread Day?

Today is National Zucchini Bread Day, but why so early in the gardening season? Perhaps because people aren't completely sick and tired of zucchini yet, like they will be in August! There are many jokes referencing the prolific nature of zucchini, such as:

"How can you tell that someone has no friends?"
"They buy zucchini at the store!" (That's sad!)
"Keep a bag of zucchini by the front door to ward off unwanted visitors!" (Does that work?!)

Modern zucchini, (aka., summer squash, courgettes, etc.), are descendants of squash plants first cultivated in Mexico and Guatemala. Squash seeds have been found in archaeological digs in Mexico, dating back to 9000-4000 B.C. Shortly after Europeans arrived in the Americas, they sent seeds back to Europe. The plant eventually found its way to Italy, where it was bred into today's modern form and named "zucchino." Italian immigrants then brought back their zucchini to the Americas! It's been the gift that keeps on giving! So, before you start receiving mystery zucchini in your mailbox or unlocked car, try this delicious recipe for "Zucchini Bread!" I've been making it for years and everyone loves it! Even my kids eat it up! It's perfect for breakfast, snacks, and especially picnics!

Zucchini Bread

Makes 2 loaves


3 cups sifted flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
3 eggs
1 3/4 cups sugar
1 cup vegetable oil
2 medium-size zucchini, washed, ends trimmed, and shredded (skin, seeds, and all!)
1 tablespoon grated lemon rind
2 teaspoons vanilla extract
1/2 cup coarsely chopped walnuts


Preheat oven to 350 degrees. Sift flour, salt, baking powder, baking soda, and cinnamon into a bowl. Beat the eggs lightly in a large bowl. Stir in the sugar, oil, zucchini, lemon rind, and vanilla. Add the flour mixture, blending thoroughly. Stir in the walnuts. Spoon the batter into two 8 1/2" x 4 1/2" x 2 1/2" loaf pans. Bake for 45-50 minutes, or until the centers spring back when lightly pressed with fingertip. Cool in pans on wire rack for 10 minutes. Remove from pans and cool thoroughly.


  1. Take a regular zucchini recipe, such as this one, and add a pint or more of blueberries. heaven.

    1. I'll have to try it! Thanks for the suggestion!