Zucchini are everywhere in August. I bought three at the farmer’s market for a dollar. You can’t give them away. They have many uses, as I have talked about here and here. But this recipe is a classic. A quick bread, just sweet enough. We like it for breakfast, but it’s the baked good you keep on the counter and keep snacking on all afternoon.
This recipe comes from my grandmother, Josephine. She was reluctant to write down recipes, but this one she made for me, on an index card, in black pen, in her very loopy and legible, slanted hand. She taped it inside a ceramic baking dish and gave it to me one night as she was packing me up leftovers, groceries and assorted miscellany. Her handwriting immediately beings her back to me, more than photos or even film. The way she collected gadgets and stirred her coffee loudly late at night and played the numbers.
We are leaving fewer of these marks, notes to the future, our signature for posterity, and I wonder if it matters, if anyone will care in sixty years. I am always writing things in notebooks and taking pictures, and we are sharing our thoughts so spontaneously and all the time. We all want to last, to live beyond our lives. We do this through our children and our work, the homes we build and objects we leave behind. This recipe connects me to the past and perhaps it will seep into the artifacts the next generation keeps. It’s a damn good recipe for zucchini bread, so I certainly hope so.
- 1 egg, beaten
- ½ cup granulated sugar
- 1 teaspoon vanilla
- 1½ cups grated zucchini
- ⅓ cup melted butter
- 1 teaspoon baking soda
- 1 cup white wheat flour
- ½ cup all-purpose flour
- ½ cup chopped walnuts
- Preheat oven to 350 and butter a 9 x 5 inch loaf pan.
- In a large mixing bowl whisk together egg, sugar, and vanilla. Then the zucchini and melted butter. Sprinkle the baking soda over the batter then incorporate the flour. Fold in walnuts and pour batter into prepared baking pan.
- Bake 30-35 minutes.