Z is for Zucchini Bread: Inventions by Women A-Z

Zucchini started showing up in American gardens sometime after WWII, and it was only natural that recipes for Zucchini bread would follow in the 1960s and 1970s, at it's height by the mid-1970s. No one has taken credit for inventing the first recipe, but it does appear to be someone in the U.S. I'm almost certain it came from one of those 'WASTE NOT, WANT NOT' kitchens. 

 Was it you? 

As for zucchini itself, we have Italian-Americans to thank for its 
name and introduction in the 1890s. Zucchini like all squash has its origins in the Americas, but the variety Americans are familiar with was actually developed in Italy. 

 In 1901, a California newspaper wrote, "Zucchini' from Northern Italy. One of the most important vegetables of the Venetians, and worthy of serious consideration by our truck growers." ["Plants of All Climes," Guy N. Mitchell, Los Angeles Times, February 22, 1901].

Everyone has heard of how easy it is to grow zucchini. So well in fact, that by the end of the season, you can hardly give it away. But there are factors that make growing this squash difficult. High temperature, poor soil and too much moisture can make zucchini bitter, which probably means I'll have to forgo growing it at my home. 

It  was 107 degrees last August when we moved here. If conditions are ideal, zucchini is tastiest eaten alone, picked small, probably no more than one and half inches in diameter. 

Beyond that size, the squash is really only good for bread. Left to grow, zucchini can grow up to a meter in length or more. The longest zucchini on record was 7 feet 10.3 inches long (Ontario, Canada, 2005). Keep it under a foot. It's easy to shred for the freezer and you can make bread over the winter. 


By the way, National Zucchini Bread Day was yesterday, April 25!


(From my kitchen)

Pineapple Zucchini Bread

 
3 eggs (beaten)
1 cup oil
2 cups sugar
2 tsp vanilla
2 cups grated zucchini (don't peel)
1 can crushed pineapple (8 oz)
3 cups white flour 
 2 tsp. baking soda
1 tsp. salt
1/2 tsp baking powder
1-1/2 tsp. cinnamon
1-3/4 tsp. nutmeg
1 cup nuts
1 cup raisins

Beat first four ingredients until thick and foamy. Stir in zucchini and pineapple. Mix remaining ingredients together and stir into first mixture. 
Bake at 350 degrees. Makes 2 loaves.

 

Z end..............zzzzzzzzzzzzz

Sources:
http://www.foodtimeline.org/foodfaq2.html#zucchinibread; http://www.factsbarn.com/facts-about-zucchini-bread/; http://www.food.com/food-holidays/zucchini-bread-day-0425

Copyright 2015 © Sharon Marie Himsl

Sharon M. Himsl

Writer/Author. Blogging since 2011. 
Published with Evernight Teen: 
~~The Shells of Mersing