Monday, April 25, 2011

Happy National Zucchini Bread Day

A long time ago, in a galaxy far, far away, I was an environmental education intern at The Holcomb Farm. This 367-acre property is the home of a thriving CSA and youth education program. One summer, I worked in the Education Learning Center on 11 different programs for children between grades K-6. The salmon hatchery program was always sold out but still my favorite by far was one week called "Garden Gourmet." (Now you see where the blog comes from!) Garden Gourmet campers learned about the 30 different varieties of produce grown on the farm - participating in the planting, caring for and harvesting of many of the crops and animals. We then brought what we harvested to the kitchen and worked on recipes together. One of those recipes was for zucchini bread and I'm happy to report the recipe still tastes just as delicious 14 years later!

Here is the recipe from my journal:

Zucchini (aka Sugar) Bread
3 1/2 cups flour
2 tsp baking sodea
1 tsp cinnamon
3 cups sugar
1 tsp salt
4 eggs
3/4 cup and 2 tbsp vegetable oil
2 cups mashed zucchini (cut and mix in a blender for best results)
1/2 cup walnuts and raisins (optional)

1. Mix all ingredients (except walnuts and raisins) until well blended.
2. Add walnuts and raisins and mix again.
3. Pour mixture in two 9x5" greased loaf pans.
4. Bake at 350 degrees for 60 minutes. Test with toothpick to make sure it is done.
Tip: Do not cut when hot. Better on second day!

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