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Over the weekend I made zucchini bread. Why? Well, we had a zucchini and it’s about the only way I can get my boys to eat zucchini. Aside from sneaking the vegetable into something kids will eat, there is a scientific reason to bake it into a bread. Zucchini bread is a “quick bread. In other words a bread that is chemically leavened. According to Food Reference dot com, the zucchini bread as we know it could have been first made in America in the 18th century when housewives discovered pearlash, or potassium carbonate, as a chemical leavening agent. You know, that stuff that gives baked goods a lift. Baking powered wasn’t invented until 1857. Zucchini plants produce a bunch of zucchini, so most likely every way it might be used was most probably tried. Waste not, want not. The recipe I used has, in addition to zucchini, sugar, flour, cinnamon, ginger, nutmeg, vanilla and melted butter. Unless you look, you’d never know there are four cups of zucchini in it. Hey kids, time for breakfast, come and try this zucc..I mean bread.