Vintage Recipe: Zucchini Bread

Posted Aug 10th 2007 11:36AM by Marisa McClellan
Filed under: Breakfast, Dessert, Vegetables, Recipes, Baking, America, Retro cookery

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.

Tags: low fat substitutions, vintage recipes, zucchini bread, ZucchiniBread

Reader Comments (Page 1 of 1)

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!

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

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.

8-10-2007 @ 2:41PM

Alex said...

Thanks K, I'll definitely check it out!

8-10-2007 @ 7:28PM

Janis said...

I also really enjoy the vintage recipes.

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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