Butterscotch Zucchini Bread
I took a trip down memory lane Saturday. I went to Findlay Market to Macke’s
Meats to purchase some beef tenderloin for a class. Phil at Macke’s
always gives great service, trimming and tying the meat without me asking.
He’s like all of the vendors whose lives and history are rooted in
this market. My Mom & Dad shopped at Findlay Market when we were kids.
They actually started married life on Third Street, near where my Aunt Norma
had a little grocery. Mom and Dad would bring home a rainbow of produce,
along with the best young lamb legs for making kibbi. You just won’t
find the pride, character and unwavering customer service anywhere else.
And to complete my trip down memory lane, I took a ride down Republic Street.
I have one of my Dad’s oil paintings titled “A Rainy Night on
Republic Street”. Driving down that street brought me back in time
to another place: 6626 Cambridge Avenue in Madison Place, where we made
our home and where my Dad often sat on the tiny front porch painting his
masterpieces.
Butterscotch Zucchini Bread
Now here’s the perfect recipe for that zucchini that just won’t
go away. Cheryl Bullis, a Clermont County professional baker, peels the
zucchini before shredding. Another tip is to squeeze as much moisture out
of the zucchini as you can to make the bread bake evenly. Also measure the
zucchini after it’s grated, and pack it in the cup. Thanks to the
reader who wished to remain anonymous for sharing this recipe. Make sure
you bake this for the whole hour – I took one loaf out at 50 minutes
because it felt like it was done – the toothpick inserted in the center
came out with a bit of moist crumbs clinging to it. When the bread cooled,
it sunk in the center, a sure sign of underbaking!
3 eggs
1 cup oil
2 teaspoons vanilla
2 cups sugar
2 cups grated zucchini
2 cups flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon (I used 2 plus a teaspoon of pumpkin pie spice)
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 cup rolled oats
1 package (3.4-ounce size) butterscotch pudding mix (I used instant)
1 cup nuts, raisins or other dried fruit
Mix bread ingredients. Beat the eggs, oil, vanilla and sugar together well
and then add the zucchini. Then mix the flour and the rest of the dry ingredients
together before adding. Pour into 2 greased, floured, wax paper lined pans.
Bake 1 hour at 350ºF degrees or until toothpick inserted in center
comes out clean.
Lemon frosting
Mix and spread on bread after it cools:
2 cups confectioner's sugar, sifted
2 tablespoons lemon juice
4 tablespoons butter, softened
Delicious Butterscotch Zucchini Bread.
©2006-2010 Rita Heikenfeld and AboutEating.com
