Surely there is no recent holiday with a more obscure origin. The date is listed as both April 23rd and April 25th. It seems to have no presidential decree or any notable history. It reminds me to use the shredded zucchini frozen last fall. It’s almost time to plant more zucchini! Our current favorite variety is Salman F1 hybrid, a pale jade color, productive with a delicious mild flavor.
If any readers know more about this holiday please add a comment. Meanwhile we shall enjoy our zucchini bread, one loaf for a company dinner today and one to take to work on the 23rd.
Zucchini Bread (2 loaves)
Preheat oven to 350 degrees. Toast nuts for three to five minutes in pre-heated oven. They keep cooking after you remove them so slightly under toasted is best.
1 cup vegetable oil
2 teaspoons vanilla extract
1 ½ cups sugar
2 cups grated zucchini *
3 cups pre-sifted unbleached flour
1 tablespoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts
Grease and flour two 8” x4” loaf pans or spray pans with no-stick cooking spray. Place a piece of parchment or waxed paper against the two long sides of each pan and let it drape slightly over the edges. Trim with scissors if necessary. Smooth paper against sides and lightly respray. By using this method any quick bread can be easily removed with absolutely no sticking.
Lightly beat the eggs with a whisk. Stir together oil, vanilla and sugar, followed by zucchini.
Combine flour, cinnamon, nutmeg, baking soda, baking powder, salt and nuts in a large bowl. I sift 1 cup of flour with other dry ingredients except nuts, and then stir it all together.
Stir egg mixture into flour. Divide the batter into prepared pans.
Bake loaves for 55 minutes then check with a toothpick or bamboo skewer, if it comes out dry, bread is done. If batter clings to skewer bake another 5 minutes or until done. Place pans on cooling rack for ten minutes. Turn over to remove from pan and carefully remove paper. Let loaves cool on rack. Do not wrap or store until completely cooled.
*My packages of zucchini were carefully marked as 3 cups when I froze them. When measuring after thawing it was now two cups without discarding any liquid. So it’s three cups fresh and two cups frozen and thawed.