Thursday, April 30, 2015

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


Copyright 2015 © Sharon Marie Himsl


  1. It looks good, another great post and I must say I have learned much from your theme.
    Congrats on the completion of the challenge.

    1. Thank you Yvonne. I enjoyed all your comments and your blog! :-)

  2. I've never tried making zucchini bread (or courgette bread as we on this side of the pond would call it :) ). Looks yummy.
    Tasha's Thinkings | Wittegen Press | FB3X (AC)

    1. Oh and thank you for a great month of posts :)

    2. must try it someday. Thank you too for all your comments this month. Enjoyed your 'ghoulish' theme!

  3. If it weren't for zucchini bread, I'd have no use for zucchini. Why is it that zucchini and squash are the most prolific vegetables any home gardener can grow and they all want to give me their excess? I don't like either one. Give me a tomato, please. But this year I'll gladly take the zucchini to make your recipe. I've never heard of adding pineapple -- that should make a good bread great!

    I've enjoyed your theme so much. Interesting and well-written. Congratulations on surviving!

    1. Or strawberries.....but I do try to like. It's not bad in salads.
      Thanks for all your comments this month and your lovely blog! Enjoy the break!

  4. I don't care for zucchini, but pineapple bread sounds delicious!

    1. Give it a might like :) Thanks Stephanie for visiting when you could.....and your awesome 80s blog!

  5. I've always wanted to make zucchini bread! Thanks for the recipe!

    1. You are welcome. Thanks for all your kind comments this month. Enjoy the break!

  6. I love zucchini's. I like them raw in salads, I like them cooked with pasta, I like them in casseroles. I like the bread, but hate to bake so don't do that.

    1. Not bad in salads I've also discovered. Thanks for all your comments and support this month.

  7. I am not a zuchinni lover. Congrats on finishing the A to Z!

    1. Thank you Birgit for your many visits, and delightful education on Hollywood greats.

  8. Congratulations on completing the challenge! :) I really loved your theme, and enjoyed your posts immensely. Looking forward to the Reflections on Monday!
    Thank you for the fun!

    @TarkabarkaHolgy from
    Multicolored Diary - Epics from A to Z
    MopDog - 26 Ways to Die in Medieval Hungary

    1. Thank you for your many kind remarks and interesting posts on medieval Hungary.

  9. Hi Sharon - I love zucchini .. but usually eat them as marrows - I roast the thick slices and love them ... I do eat all sorts of squash. Interesting they were brought back from Venice in those early days ... and they can be prolific ... I'm not keen on breads - but that's only me .. and the recipe looks interesting .. especially with the pineapple .. cheers Hilary

    1. Hi, I 'm learning to eat zucchini outside of the bread, which is too sweet for me these days. Thanks for visiting Hilary and for your delightful blog on Cornwall!

  10. We also call them courgettes or marrows on this side but know them as zucchini also. The bread recipe sounds great (not that I've made bread - my late mother used to - the best ever).

    Wow, such a size they grow to - monster like. Good advice to keep under a foot long though!

    Sharon, thanks so much for such a great series. It's been so interesting and also important that these women are never forgotten. Enjoy some zeds now ...

  11. Thank you! I enjoyed your theme as well!

  12. Ohhhh, I miss zucchini bread so much. How cool that it was invented by a woman!

    And thank you so much for these posts. I haven't commented as much as I should have (Blogger tends to eat my comments, depending on what computer I'm on), but I have been sharing your posts. :) Looking forward to staying in touch after the challenge.



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(A.B. Alcott). Stay and visit awhile. Your comments mean a lot to me.


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