Wednesday, August 21, 2013

From the Grandparents with Love

When I was growing up, we used to get care packages in the mail from my grandparents.  Now, when you have Italian grandparents like me, these care packages almost always consisted of food.  Grandma would always send a couple of loaves of zucchini bread, and Grandpa would always include veggies from his garden (mostly bulbs of garlic).  I still have nostalgic memories of unwrapping the aluminum foil and plastic wrap from the loaf, and digging into the zucchini bread even before mom read the letter that came with the package.  With summer in full swing, I find myself making this bread whenever there is an abundance of zucchini in the house.   I used to make Grandma's original recipe, however my Aunt has updated it with a few healthier options that taste just as great.

Zucchini Bread
Makes 2 loaves

3 cups flour
1tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1 tsp ground cloves
1 tsp nutmeg
1/4 cup vegetable oil
1/2 cup unsweetened applesauce
1 cup granulated sugar
1 cup brown sugar
2 eggs room temperature
2 cups grated zucchini
1 cup raisins (optional)
1/2 walnuts (optional)

Preheat the oven to 350 degrees.
Grease and flour two loaf pans and set aside.
Mix together flour, salt, baking soda, baking powder, cinnamon, cloves, and nutmeg in a bowl and set aside.  In another bowl combine oil, applesauce, both sugars and eggs.  Mix in the dry ingredients into the wet ingredients.  Don't worry if it looks too dry, the zucchini will add lots of moisture. Add zucchini into the mixture along with raisins or nuts; mix until combined. Split batter between both loaf pans and bake for approximately 45 minutes or until cake tester stick comes out clean. Let the loaves cool slightly before you dig into one.  Warm zucchini bread from the oven is heaven!