on Monday, 09 July 2012. Posted in Kemp's Blog
You may be wondering why I'm including a recipe for zucchini bread on my blog. I've found that my guests at wine tastings enjoy sweet snacks with their wine, as well as savory. I slice the zucchini bread in thick slices, then cut into squares. I top the bread squares with whipped cream cheese and pieces of dried apricots. Obviously, other dried fruits like figs or dates could be used or pieces of fresh peach or strawberry or, instead of the fruit topping, you could just fold some orange zest into the cream cheese and top with a pecan or walnut.
I've been making this zucchini bread for almost 30 years. There used to be a show on PBS called the Victory Garden and on each show a chef would do a segment on how to use the produce that was peaking in the garden that week. Marian Morash was the chef and she published The Victory Garden cookbook which contained this recipe.1 lb zucchini (use some of the larger squash that got away from you and grew to bat size overnight)
Wash, trim and coarsely grate the zucchini; salt, drain, and squeeze it dry. You should have 2 cups zucchini. Sift together the flour, baking powder soda, cinnamon and 1/2 teaspoon salt. Beat the eggs, sugar, and oil, and mix in the lemon rind, lemon juice, and vanilla. beat in dry ingredients and stir in the zucchini. Pour into a greased and floured 9 X 5 inch loaf pan, and bake in a preheated 350 degree oven for 50-60 minutes.
This bread freezes wonderfully. I slice it, then wrap a couple of slices together and put them in a freezer container or bag. Great for breakfast, with soup, stew or chili, it sometimes even makes an appearance at our Thanksgiving table.