Though zucchini is technically a fruit, at our house the fact of it being green makes us classify it as a veggie. So, when the non-green eater states that she is craving zucchini bread and she even selects them it is time to get baking.
I know it is not as healthy this way, but the greens win and get eaten. On this day I did 54 minutes on the treadmill and my reward is to spend some time baking before I hit the yard work.
I love zucchini whether raw on a salad, added to soups or just steamed by itself I can make an entire meal of it. This infatuation is not shared by anyone else at home unless of course it is baked in bread.
For us it is a holiday staple. From the time the kids were little we baked mini zucchini loaves to distribute to friends, neighbors and teachers at Christmas along with our holiday cards. Now we still bake them and include the loaves with an assortment of cookies in gift tins and baskets.
However, this day the bread is just for us so I baked it in two larger size loaf pans. I like the green color of the batter and the way the house smells brings back memories of when the kids were all home and zucchini bread was enjoyed by all. With five of us it never lasted very long.
As can be seen by this stained, tattered and torn notepaper page it has been a well-used recipe. It has a new purpose now of making new memories not with the same kids from years ago but with their kids as we pass it along.
Next up, pumpkin pies and a second batch of zucchini bread.
