April 25, 2011

National Zucchini Bread Day

There appears to be a bit of mystery surrounding National Zucchini Bread Day.

While some online sources state that it is observed on April 23, others report that National Zucchini Bread Day is actually observed on April 25.

Personally I can't help but wonder why National Zucchini Bread Day is celebrated at a time of year when most of the nation is not able to harvest fresh zucchinis from their home gardens. But I only wonder that for a moment because the truth is I would happily celebrate National Zucchini Bread Day any day of the year!I preserve pint jars of shredded zucchini in the summer when the zucchini is bountiful so I can make zucchini bread throughout the year.

This is an old recipe. I don't remember how I originally came across it, but I have seen it reincarnated many times in cyberspace. You can visit one of its reincarnations here.


4 qt. cubed or shredded zucchini
46 oz. canned unsweetened pineapple juice
1-1/2 cups bottled lemon juice
3 cups sugar

YIELD: About 8 to 9 pints

PROCEDURE: Peel zucchini and either cut into one half inch cubes or shred. Mix zucchini with other ingredients in a large saucepan and bring to a boil. Simmer 20 minutes. Fill hot jars with hot mixture and cooking liquid, leaving one half inch head space. Adjust lids and process in a boiling water canner.

Process as recommended by altitude:
Up to 1000 feet process for 15 minutes
1001-6000 feet process for 20 minutes
Over 6000 feet process for 25 minutes
To make the zucchini bread first whisk together some flour, salt, baking powder, and spices.In a separate bowl combine eggs, oil, sugar, and vanilla.Blend it with a hand mixer until it's foamy looking. Stir in a jar of Zucchini in Pineapple.

Gently stir the wet and dry ingredients together. Add some dried fruit and nuts. Pour into two well greased 9x5 loaf pans and bake!ZUCCHINI BREAD

3 cups all purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 eggs
1/2 cup vegetable oil
1 cup sugar
2 teaspoons vanilla
1 pint Zucchini in Pineapple juice
1 cup walnuts (You might like to use some black walnuts!)
1 cup raisins or chopped dates

Preheat oven to 350 degrees. Grease two 9x5 loaf pans. Whisk the flour, salt, baking powder, cinnamon, and nutmeg together. Set aside. In a separate bowl combine eggs, oil, sugar, and vanilla. Beat with a hand mixer for a few minutes until mixture becomes foamy looking. Stir in Zucchini in Pineapple Juice. Gently stir dry ingredients into wet ingredients. Stir in nuts and raisins. Pour into prepared loaf pans. Place in 350 degree oven and bake for about an hour, until the bread begins to pull away from the sides of the pan and a knife inserted into the center comes out clean. Cool bead in pan for 10 minutes before removing bread to a wire cooling rack.

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