Zucchini bread is ideal for beginner cooks.
Quick breads are made with all kinds of ingredients. Banana bread and pumpkin bread are popular, but for the gardener with lots of zucchini, a good zucchini bread recipe is a great way to use up some of the surplus pumpkin. Zucchini is a green striped squash with a sweet flavor. It goes well with a quick bread like zucchini bread.
The baker starts with 2 cups (about a pound) of grated raw zucchini, which can be anywhere from two to five squashes, depending on size. The baker then passes the pumpkin through a strainer to remove excess liquid and sets aside. The baker then beats 3 eggs, 1 cup (237 milliliters) of vegetable oil, and 1 3/4 cups (397 grams) of sugar until well blended. The baker then adds 2 cups (454 grams) of flour, 1/4 teaspoon of baking powder, 2 teaspoons of baking soda, 2 teaspoons of cinnamon, 1 teaspoon of salt, 2 teaspoons of vanilla tea, and blends 1 cup (227 grams) chopped walnuts. Then add the dried zucchini and stir.
Zucchini bread is served in two greased and floured loaf pans and baked in a 350 degree oven. The zucchini bread is baked for about an hour or until a toothpick inserted in the center comes out clean. The bread should cool in the pans for about 15 minutes before transferring to a serving plate.
Zucchini bread was produced in the homes of women farmers who wanted to take advantage of their bountiful harvest of zucchini without waste. Zucchini bread allowed them to feed picky eaters the house pumpkin, provide something sweet and baked gifts to friends and neighbors.
Zucchini bread is a good recipe for beginning cooks. It usually produces a good result and allows novice chefs to use their food preparation and measuring skills. This sweet, spicy, moist bread is a universal favorite wherever squash is grown.