Zucchini Bread for Kings
Zucchini is one of those fruits that no one talks about unless it's used in reference to another dish or... thing.
Strawberries get plenty of recognition without needing reference to some strawberry dessert or drink. Corn is always the center of attention at summer gatherings. But zucchini? No one ever discusses the elegancy of pure zucchini.
Here's One for the Zucchini
Did you know that zucchini took a hula hoop/transatlantic slave trade route to finding its way to North America?
Zucchini, or at least zucchini's ancestors, were originally from Meso-/South America. They only became popular in the Old World once Columbus sailed the ocean blue.
But, despite an American origin, zucchini squash never actually migrated northward into United States territory. Instead, the fruit relied on Italian immigrants traveling to the U.S. in the 1920s who brought with them the seeds to cultivate home-based fruits and veggies.
So, to reiterate, zucchini went from South America to southern Spain to Italy to the United States. The journey took a grand total of 400 years.
Prep: 10 min | Cooking: 50 min | Total: 60 min
Yields 2 loafs
Flour (3 cps)
Baking powder (1 tsp)
Baking soda (1 tsp)
Cinnamon (2 tsp)
Allspice (1 tsp)
Nutmeg (1 tsp)
Salt (1/2 tsp)
Granulated white sugar (1 1/2 cup)
Brown sugar (1/2 cup)
Butter, melted (1/2 stick or 4 tbsp)
Vanilla (2 tsp)
Grated zucchini (2 cups)
Chopped pecans (3/4 cup)
Preheat oven to 325 °F. Grease two 9x5-inch loaf pans.
In a medium-size bowl, mix together flour, baking powder, baking soda, cinnamon, allspice, nutmeg, and salt.
In another large bowl, beat eggs, then mix in the white sugar, brown sugar, butter, and vanilla.
Pour the bowl containing the dry ingredients into the bowl with the wet ingredients. Mix until well combined. Stir in the zucchini and pecans.
Pour the batter evenly between the two loaf pans. Place in oven and bake 45-55 minutes or until a knife stuck into the middle of a loaf comes out clean. Let cool for at least 30 minutes before serving.