Monday, October 12, 2009

Z - Always The Closer

I grew up thinking Zucchini were supposed to be the size of baseball bats. Really. And not only were they BIG, but they were PLENTIFUL! One of my favorite childhood memories (no mom, it's not shelling bottomless baskets of peas on the front porch) is the endless supply of zucchini bread that was available in our house as a result of this bountiful summer squash.

A couple weeks ago, my other half came home with a fine specimen, which immediately took me back to my youth. So I did what any respectable girl from the Grove would have done. I broke out my recipe book and searched for the letter Z; you know the one that's always bringing up the rear.

As we put the summer of 2009 behind us (according to both the calendar, the end of the Red Sox season and my thermometer on this frosty morning) I felt it appropriate to share this recipe with you. So here it is. May it generate as many happy memories for your children as it has for me.

Mom's Zucchini Bread

4 eggs (farm fresh, if possible - mine came from Holiday Brook Farm)
2 cups sugar
Beat until creamy.
Then add:
3 cups zucchini (grated)
1 cup vegetable oil
2 tsp. vanilla (I highly recommend Baldwin's)
Mix and add:
3 cups flour (King Arthur)
1 tsp. salt
1 tsp. cinnamon (I use more like a Tablespoon)
1/2 tsp. nutmeg
1 tsp. cloves
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. allspice
1 1/2 cups coconut

Makes 2 large or 7 small loaves. Bake for 1 hour @ 350*. I like to sprinkle a little cinnamon & sugar on top before baking.

The perfect accompaniment to your morning coffee or afternoon tea! Try kicking it up a notch by toasting or grilling a slice - YUM!

Bon Appetit!


  1. Hmmm, I think I have one last zucchini sitting in the fridge (hopefully still good!)

    I was going to make it into zucchini blobs, but this sounds better :)

  2. I love zucchini bread--and I really like the idea of coconut in this. Thanks, Julie!