Many explorers who came to the Americas brought back what they considered strange foods, including the zucchini. The zucchini eventually found its way to Italy where it was named zucchino. Native American referred to zucchini as “something eaten raw.” However, we all know that zucchini tastes best cooked, especially in bread.
HOW TO OBSERVE
Celebrate National Zucchini Bread Day by making a fresh zucchini bread for yourself. Enjoy the delicious recipe below: Mom’s Zucchini Bread recipe.
Use #NationalZucchiniBreadDay to share on social media.
Our research was unable to find the creator of National Zucchini Bread Day.
Mom's Zucchini Bread
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
Prep: 20 m
Cook: 1 h
Ready In: 1 h 40 m
1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
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