Recipes
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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.
Butterscotch
Zucchini Bread
©2007 Rita Heikenfeld and AboutEating.com
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