Post by Mary Ann on Oct 13, 2006 17:23:48 GMT -5
This is a zucchini bread that we've enjoyed many times over the years. It originated from Marion Morash's book "The Victory Garden Cookbook" as Lynn's Spicy Zucchini Bread. Marion Morash was a fabulous cook, and her husband a master gardener as well as producer of the PBS show "The Victory Garden." Like most cooks, I fooled with the recipe a lot; but I have to give credit to Ms Morash, and the anonymous Lynn. 
So here you go! This one is rich in lumps and bumps, is incredibly flavorful, and requires no butter or other topping. (Although cream cheese is nice.) I have a couple of loaves in the oven now, and let me tell you, the smell is to die for!
Lynn's Spicy Zucchini Bread
3 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
3 eggs
1 3/4 cups sugar
1 cup vegetable oil (I've used light olive, and I've also used soft or melted butter)
1 1/2 tsp vanilla extract
2 cups lightly packed coarsely grated zucchini
1 cup raisins (I use currants that I keep in the pantry soaking in gold rum)
1 cup chopped walnuts or pecans, or a mix of both
a 12 oz bag of Ghirardelli milk chocolate chips
Sift the dry ingredients together. Beat the eggs with the sugar, oil, and vanilla. Gradually beat in the dry ingredients. Stir in the zucchini, then add the currants, nuts, and chocolate chips. Divide between two greased 9x5 or 8 1/2x4 1/2 loaf pans and bake in a preheated 350 degree oven for 50-60 minutes.
Now, all that said, I don't sift. I have a Kitchen Aid mixer, so I just do the wet stuff in there, and then put the dry stuff on the top while it's stopped, and then turn it back on Stir. I might pull the wetter stuff off the bottom with a spatula so I don't have to overmix it (makes tough bread) and then throw in all the lumpy stuff and stir it fast with the mixer. Then whoosh! into the loaf pans and into the oven.
This one is great with peanut butter slicked on for breakfast or a snack, as a side at a big meal like Thanksgiving, or with tea or coffee. You can also put it in those very small loaf pans and bake for 40 minutes, or you can put it in those mini muffin pans for bite sized ones for 15-20 minutes.
I hope you like!
So here you go! This one is rich in lumps and bumps, is incredibly flavorful, and requires no butter or other topping. (Although cream cheese is nice.) I have a couple of loaves in the oven now, and let me tell you, the smell is to die for!
Lynn's Spicy Zucchini Bread
3 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
3 eggs
1 3/4 cups sugar
1 cup vegetable oil (I've used light olive, and I've also used soft or melted butter)
1 1/2 tsp vanilla extract
2 cups lightly packed coarsely grated zucchini
1 cup raisins (I use currants that I keep in the pantry soaking in gold rum)
1 cup chopped walnuts or pecans, or a mix of both
a 12 oz bag of Ghirardelli milk chocolate chips
Sift the dry ingredients together. Beat the eggs with the sugar, oil, and vanilla. Gradually beat in the dry ingredients. Stir in the zucchini, then add the currants, nuts, and chocolate chips. Divide between two greased 9x5 or 8 1/2x4 1/2 loaf pans and bake in a preheated 350 degree oven for 50-60 minutes.
Now, all that said, I don't sift. I have a Kitchen Aid mixer, so I just do the wet stuff in there, and then put the dry stuff on the top while it's stopped, and then turn it back on Stir. I might pull the wetter stuff off the bottom with a spatula so I don't have to overmix it (makes tough bread) and then throw in all the lumpy stuff and stir it fast with the mixer. Then whoosh! into the loaf pans and into the oven.
This one is great with peanut butter slicked on for breakfast or a snack, as a side at a big meal like Thanksgiving, or with tea or coffee. You can also put it in those very small loaf pans and bake for 40 minutes, or you can put it in those mini muffin pans for bite sized ones for 15-20 minutes.
I hope you like!
