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Monga's Classic Zucchini Bread

Classic Zucchini Bread

I'm not sure of the origin of zucchini quick bread, but I wonder if it came out of the WWII Victory Gardens. I decided to make zucchini bread this week, so I spent some time looking up old recipes to compare methods and ingredients. There was no mention of zucchini bread (or squash cake, as I have seen it referred to) in anything I have that's older than about 1940. That may be just a coincidence, or the result of my cookbook selection - I'm not sure.

One thing for certain - nearly every recipe I did find had almost the same ingredients. I compared everything to Ruhlman's quick bread technique in Ratio, and this recipe seems to stand the test of time with a few variations for additions like raisins, nuts, and spices.

That said, for this loaf I started with Todd's grandmother's recipe and reduced the sugar and added one variation of my own: orange extract. I think it brightens a very sweet cake and gives it a little more dimension.

Classic Zucchini Bread
2 c AP flour
2 tsp baking soda
1 tsp salt
1/4 tsp baking powder
3 tsp cinnamon
3 eggs
1 c vegetable oil
1 1/4 c sugar
2 c zucchini, shredded
2 tsp vanilla
1/2 tsp orange extract
1 c golden raisins and currants (combined)

  1. Preheat the oven to 350.
  2. Sift the dry ingredients together in a bowl.
  3. Combine the remaining ingredients except for the raisins.
  4. Toss the raisins in the dry ingredients to separate them from one another.
  5. Combine the wet ingredients with the dry in a few swift strokes.
  6. Pour into a well greased loaf pan.
  7. Bake 45 - 60 minutes (depending on the depth of your loaf pan) until a toothpick comes out clean.

Grandmas Zucchini Bread on Foodista

More Info

Brown Eyed Baker's Zucchini Bread

Elise has a couple of recipes for zucchini bread on Simply Recipes as well