In historical Ohio, corn, beans and squash were called the “three sisters” because they were staple crops that were planted together. The Indians and later, settlers, planted them this way so the beans had a strong support to climb and the squash could grow in the shade of the corn.Today, all three vegetables thrive in Zone 5; although they are most often planted separately.
Zucchini is one of those prolific, easy-to-grow vegetables. Even in growing seasons that are not favorable, zucchini manages to be a top producer. What we can't eat fresh, we freeze or make into bread.
Here is one of my family’s favorite ways to enjoy zucchini. This recipe is from my sister Dar. She is an excellent cook. She also has a sweet little blog - RusticRanch.blogspot.com.
Zucchini Bread
3 eggs
2 cups sugar
1 tsp salt
3 cups flour
1 tsp baking powder
¼ tsp baking soda
½ cup chopped walnuts
½ cup raisins
1 tablespoon cinnamon
1 tablespoon vanilla
1 cup vegetable oil
2 cups grated zucchini with skin (if using large zucchini, cut in half and scoop out the seeds before grating).
In large bowl, beat eggs well. Blend in sugar. Mix together baking soda, powder, salt cinnamon and flour. Add oil and mixed dry ingredients into egg/sugar mixture. Blend well but do not over beat. Add zucchini, nuts, raisins. Divide mixture into 2 greased and floured loaf pans. Bake 1 hour at 350. Let cool 10 minutes on rack before removing bread from pan.
For a bread that is more moist, increase zucchini by another 1/2 cup.
This bread freezers well.
Zucchini Bread
3 eggs
2 cups sugar
1 tsp salt
3 cups flour
1 tsp baking powder
¼ tsp baking soda
½ cup chopped walnuts
½ cup raisins
1 tablespoon cinnamon
1 tablespoon vanilla
1 cup vegetable oil
2 cups grated zucchini with skin (if using large zucchini, cut in half and scoop out the seeds before grating).
In large bowl, beat eggs well. Blend in sugar. Mix together baking soda, powder, salt cinnamon and flour. Add oil and mixed dry ingredients into egg/sugar mixture. Blend well but do not over beat. Add zucchini, nuts, raisins. Divide mixture into 2 greased and floured loaf pans. Bake 1 hour at 350. Let cool 10 minutes on rack before removing bread from pan.
For a bread that is more moist, increase zucchini by another 1/2 cup.
This bread freezers well.
Why thank you little sis for the compliment! Mom just had some of that zuccinni bread. I haven't yet the constant diet.lol
ReplyDeleteWe have heard the term "three sisters" before and thought that it made much sense. Can you believe our mom managed to get only one zucchini out of a plant that was blooming like mad?! And then she left it on the plant for ages and it tasted horrible and had gone all hard... Teee heee. Zucchini!
ReplyDeleteI like this blog, Kareen and Noll! I too enjoy gardening in zone 5 (Iowa). The garden catalogs are tantalizing right now; it's the only bit of spring visible here. But the day will come....and we will have our hands in the pungent earth once again.
ReplyDeleteBlessings - and thanks for posting 3 very interesting blogs!