I wish my moms mom my grandmother Dorie had been here on April 25th which was National Zucchini Bread which she could have made with the Banana BNut Bread she used to make. Along with Pumpkin Bread for my sister and David.
Did you know Folgers Coffee used to come in a metal Coffee Can. My grandmother would wash the Coffee Cans out and use the cans to bake her Bread in. Before you ask no, the Bread didn’t taste like Coffee. It was just smack yo’ mama good. If only I had some of it I would share with you.
Joi me today as we celebrate National Zucchini Bread Day which is celebrated on April 25 annually. Everyone loves the flavorful food holidays and Zucchini Bread is so sweet and tasty, it deserves a slot on the food calendar. Doesn’t it?
Did you know there are dozens of Zucchini Bread recipes to choose from and appease your craving for warm ‘Soft Bread’ without guilt because of the high nutritional value and fibrous properties of this baked treat.
Zucchini is such an easy Vegetable to grow, why not use National Zucchini Bread Day as inspiration to start your very own Vegetable Garden? If your #Homeschooling your children take them to a Produce Markert for seeds to plant and Zucchini to use in there Bread.
In #Homeschooling you should think outside the box and by hosting a cooking class you will get children off the electronics and to think outside the box when Gardening. Put those books down and lets get’er done.
‘Zucchini’ originated from the Italian word ‘Zucca,’ meaning Squash. Several theories propose that this Vegetable may have come from Mexico thousands of years before arriving in Italy, specifically from 7000 to 5500 B.C. Although Zucchini has been around for millennia, Zucchini remains the main ingredient in most Mexican cuisines.
As the story goes, Italian immigrants brought Zucchini back to North America in the 1920s where Native Americans enjoyed Zucchini for its ability to be eaten raw. Can you believe I’ve never tasted Zucchini and I don’t think I want to. Charlie and David said they don’t want to as well. How about you?
To make Zucchini Loaf is Bread, Bread batter is put into bread pans and then baked in the oven. There is an abundance of Zucchini Bread recipes including Chocolate Chip Zucchini Bread, Cinnamon Zucchini Bread, and Lemon Zucchini Bread. Which of these Zucchini Bread would you like to try and why?
Zucchini Bread can be served in slices spread with Jam, Butter, or Peanut Butter. I would have plain Butter if I was going to try Zucchini Bread. What about you and why? Before you ask what would Charlie and David have they said there going to pass.
Did you know the primary ingredient in Zucchini Bread is Zucchinis, but you can add several other ingredients including Orange Zest or dried Cranberries. Any good Chef will agree that Zucchini Bread is a great recipe for beginner cooks because it is relatively easy to make.
Zucchini is classified as a ‘quick Bread’ and although there aren’t any recipes for Zucchini Bread, the first quick Bread methods can be found in Amelia Simmons’ 1796 publication called “American Cookbook,” which was actually the first American cookbook to be published. Did you know that? Because I didn’t.
Zucchini is equally great when grilled on its own or used in Stir-Frys. Zucchini can also be steamed for a healthy alternative. Cut yourself a slice of Zucchini Bread today in honor of National Zucchini Bread Day and get to celebrating. Invite your friends and family to join you.
National Zucchini Bread Day Activities
- You can celebrate National Zucchini Day by baking Zucchini Bread and take lots of pictures for proof of your culinary skills.
- There’s truth in the saying “sharing is caring.” So today, bake a loaf of Zucchini Bread to enjoy with friends, neighbors, and coworkers.
- Learn about the different Zucchini variations and find out which are available in your area. Use the #NationalZucchiniBreadDay hashtag to spread this knowledge or even just to show off your baking prowess.
Facts About Zucchinis
- According to World’s Healthiest Foods Nutrition info, nutrients and vitamins found in Zucchini can help prevent Cancer and heart disease.
- Did you know Zucchini has more potassium than a Banana?
- The flower of the Zucchini Plant is also a tasty treat.
- The world’s largest Zucchini was grown in Canada by Giovanni Batista Scozzafava and this Zucchini measured eight feet and three-point-three inches long.
- The British and the French refer to Zucchini as ‘Courgette.’ Looks like a #teachingmoment as my family looks up why it’s called a Courgette.
Why People Love National Zucchini Bread Day
The Vegetable Zucchini comes in a variety of shades of green and has shiny skin. Ample pretty pastel green round Zucchini are prized for their especially rich flavor.
Zucchini is healthy and is mineral, vitamin, and antioxidant-rich and Zucchini is also high in fiber and has a low-calorie count for good digestion and weight control. Looks like I need to give Zucchini a try. Want to join me?
Zucchini has a mild flavor and is slightly bitter but it’s also slightly sweet and gets sweeter the more you cook it
Cooking also softens Zucchini, although it is tender to bite into even when eaten raw.
Recipe for Zucchini Bread
Prep Time: 15 mins Cook Time: 40 mins Additional Time: 20 mins Total Time: 1 hour 15 mins
Servings: 24 Yield: 2 (8×4-inch) loaves
Ingredients
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
3 large eggs
1 cup vegetable oil
2 ¼ cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
Directions
Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8×4-inch pans.
Sift flour, salt, baking powder, baking soda, and cinnamon together in a large bowl.
Beat eggs, oil, sugar, and vanilla together in a separate large bowl with an electric mixer until combined; add flour mixture and beat well.
Stir in zucchini and walnuts until well combined.
Pour batter into the prepared pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 60 minutes. Cool in the pans on a wire rack for 20 minutes.
Run a table knife around the edges to loosen. Invert carefully onto a wire rack and let cool completely.
Thank you,
Glenda, Charlie and David Cates
