While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
April 25 is National Zucchini Bread Day! Knead we say more?
When you're craving a quick snack, shredding up some zucchini may not be the first thing that comes to mind, but zucchini bread is just the treat to satisfy your taste buds.
Like banana bread, this dish is classified as a quick bread. These breads don't use yeast as a leavening agent; there is no fermentation period so the dough can be immediately baked as soon as it's created. Before their creation, all baked goods used yeast or mixed dough with eggs to get their lift.
Quick breads originated here in the U.S. during the 1700s, but they didn't become a shining favorite until the Civil War when food was high in demand. Rapidly made and leavened by baking soda, this satisfying loaf got its name "quick bread" during the war.
Not only is zucchini bread quick and easy to make, but the shredded zucchini adds a nice, moist texture. Don't worry though, your sweet dessert (or savory snack, depending on the variety you try) won't taste anything like the green stuff.
Why would zucchini bread day be in April? My zucchini are still seedlings in their pots. It is quite a while before we are overwhelmed with zucchini, and forced to make all manner of zucchini related receipts–zucchini risotto, zucchini fritters, fried zucchini blossoms, zucchini pickles, and, yes, zucchini bread. This is a holiday out of season.
Would you please post a link to a good zucchini bread recipe? I really would like to try to make one but there are so many I just don't know which one to choose.
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