Zucchini Bread


Without a doubt, I live in the wrong era.

I have always believed that my soul belongs to another age, some long-ago weathered and sepia-colored time.

When I watch movies from the 1940′s and 1950′s especially, my heart feels strangely nostalgic. As if I’m missing my old, already-lived life.

The glamour, the sophistication, the music, the hard work, the sacrifice….I kind of feel it all in my bones.

I definitely believe in past lives of some sort. And I definitely believe in RETRO of every sort, especially when it comes to high-fashion.

It’s no surprise then, that my pulse quickened when I saw this visual from Prada’s Spring/Summer 2012 collection:

Feminine, retro and completely Bad Ass.

I love the hot rod theme and the fun, colorful flaming shoes.

I could totally wear these to Trader Joe’s right?

Maybe not. But still, feeling inspired by the beautiful green and yellow of these ridiculously awesome shoes and the fantastic car-inspired theme, I wanted to make something kitshy and retro.

Zucchini Bread.

Loaded with nuts, raisins and shredded zucchini, Zucchini Bread came into popularity after WWII when zucchinis were growing like crazy in the backyard gardens of American homes.* Because of the high water content of zucchini, this quick-bread is moist and flavorful with an amazing texture and mildly sweet taste. Perfect for a Tupperware party!

Plus, it’s lightening fast to make and even quicker to go. The pan should have some flames too.

Oh, don’t worry. I won’t buy those crazy shoes.

For as much as I love clothes as art, I am more of an admirer from afar rather than a collector of couture.

Besides, I would spend my last dime at a farmer’s market tent instead of a Barney’s sample sale.

But I do love the giddiness that comes with grandeur – and the feeling that comes with retro.

I’ve been to that time in history before. I just know it.  And I’m pretty sure I was wearing those shoes.


Zucchini Nut Bread
(From Betty Crocker’s Best of Baking)

3 cups shredded zucchini (2 to 3 medium)
1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 eggs
3 cups all-purpose or whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking powder
1/2 cup coarsely chopped nuts
1/2 cup raisins, if desired

1.) Heat oven to 350°F. Grease bottoms only of 2 (8×4-inch) loaf pans with shortening or cooking spray. Line with wax paper.

2.) In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients except nuts and raisins until just moist.

3.) Stir in nuts and raisins. Divide batter evenly between 8-inch pans.

4.) Bake 8-inch loaves 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.

5.) Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. These can also be frozen.

* Information from www.foodtimeline.com. You didn’t know I was going to drop some history in here, did you! :)

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