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San Anselmo Inn

San Anselmo, California

Heritage Recipe

Zucchini Bread

This recipe was invented by my mother to handle the great masses of zucchini my father used to grow in his garden in Maine, where they both spent their summers. She told me she used zucchini in everything at harvest time, but this recipe was a favorite. Frances Wettstein, former innkeeper

Ingredients:
1 Tablespoon molasses
4 cups unsifted flour (try to get unbleached flour)
2 cups sugar (use brown or raw sugar)
1 teaspoon salt
1/4 teaspoon baking powder
1 cup safflower oil
1 teaspoon pumpkin pie spice
3 eggs
2 teaspoons cinnamon
1 teaspoon baking soda
3 cups shredded zucchini, unpared
3 teaspoons vanilla
1/2 cup chopped pecans or walnuts
raisins (optional)

You will need two bowls: a large bowl for the flour mixture and another mixing bowl for the eggs, sugar, and oil. Grease and flour two or three small loaf pans. Preheat oven to 350 degrees.

Using smaller mixing bowl, beat eggs; add oil and brown or raw sugar; beat again, well. Stir in vanilla, zucchini, and molasses. Mix together in the larger bowl flour, salt, baking soda, baking powder, cinnamon, and pumpkin pie spice. Add egg mixture and beat well by hand. Fold in nuts. Add raisins if desired.

Pack into greased and floured small loaf pans, usually two will do, and bake at 350 degrees for one hour, or until the toothpick inserted into the middle comes out clean.

This freezes well. Top cooled loaf pans with aluminum foil or plastic wrap, secured tightly.

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