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You may be feeling like it's been all-zucchini, all the time around these parts lately, but it is the season for squash so I keep offering up the recipes. I plucked this one from my grandma Bunny's recipe card file. It's a fairly standard recipe (not as vintage as some of the others I've posted), although I do like the addition of the raisins. They were the one thing I thought was missing from the zucchini muffins I made earlier in the week. I also think that if I made this bread, I'd reduce the sugar (especially with a cup full of raisins), because 2 whole cups seems like an awful lot. If you want to make these lower fat, you could also use apple sauce in place of some or all of the oil.
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8-10-2007 @12:57PM Chicago Web Designer said... Apple sauce for a low-fat substitution is a great idea. You don't lose the flavor but a lot of the calories.
http://www.deitschel.com/chicago-web-design.php
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8-10-2007 @12:54PM Hillary said... I really love the vintage recipe feature you have, something about seeing actual recipes in print is so comforting!
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10-04-2007 @11:50PM Alex said... I recently made a chocolate zucchini cake. I had been told you can't really taste the zucchini so I thought it would be a good way to work some veggies into my dessert. Boy, was I mislead; it tasted very strongly of zucchini. I would like to give it another shot since I am a big fan of sneaking extra fruits and veggies in wherever I can. Does anyone know of a way to avoid the zucchini flavor in baked goods?
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8-10-2007 @2:23PM K said... Hillary, I agree. Great feature! Alex, you may want to check out the cookbook entitled "The Sneaky Chef." She specializes in incorporating fruits and veggies into kid-friendly recipes, so that they are not recognizable. She may have some Zuke Tips for you.
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8-10-2007 @2:41PM Alex said... Thanks K, I'll definitely check it out!
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8-10-2007 @7:28PM Janis said... I also really enjoy the vintage recipes.
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