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Zucchini Bread

Our columnist shares a treasured family recipe, starring a vegetable that’s abundantly available now.

by Lisa Ann Panzino DiNunzio

One of the enjoyable things about summer is the bounty of fresh, local produce, and I decided to share a recipe utilizing one of the season’s versatile veggies. Zucchini can be used in both savory and sweet dishes. This zucchini bread recipe was passed down from my brother-in-law Larry’s mom and is a moist and delicious way to enjoy zucchini. I suggest that family members share beloved recipes with future generations. I think it’s sad when recipes that have been enjoyed for years are lost after a loved one passes. Thankfully, Roseann passed down hers, as have many of my family members. It brings a smile to my face every time I make a recipe from a loved one no longer here, because it floods my mind with cherished memories. So share those recipes that you’re holding on to, even if it’s just one recipe that you’re “famous for,” so that your loved ones can enjoy them.

Roseann Castagnoli’s Zucchini Bread

2 cups all-purpose flour
2 cups granulated sugar
1 tsp. salt
2 tsp. baking soda
1/4 tsp. baking powder
2 tbsp. ground cinnamon
1 cup vegetable oil
3 eggs
1 tbsp. pure vanilla extract
2 1/2 cups grated zucchini, pat off excess liquid
1 cup chopped walnuts

Preheat oven to 350°. In a large bowl, combine flour, sugar, salt, baking soda, baking powder and cinnamon. In a separate bowl, combine oil, eggs, vanilla and zucchini. Gently mix the wet ingredients into the dry ingredients, then fold in the chopped walnuts. Divide batter into two loaf pans greased well with non-stick cooking spray. Bake for 55 to 60 minutes, or until toothpicks inserted into the center of loaves come out clean. Cool on wire racks for five minutes, then remove loaves from pans and let cool on wire racks before serving. Serve warm with butter or cream cheese, if desired. Store any leftovers for a few days in an air-tight container.

Sweet note: My niece Christina’s middle name is Rose, in honor of her grandmother, Roseann.

Lisa Ann Panzino DiNunzio is author of Seasoned With Love, Treasured Recipes, Lisa Ann’s Seasoned With Love II, and children’s books Snicker Learns An Important Lesson and Readers’ Favorite 5-Star rated Little Twinkle Learns Her Purpose.