By now, you all definitely know that I’m passionate about eating good food; and I’m definitely becoming more passionate about eating local, sustainable food.
I’m excited to give you this recipe, not only because it’s good (it is), but because the story behind the recipe is worth knowing.
In 1979, the Athearn family became farmers on the island of Martha’s Vineyard. Now, some 33 years later, their farm has become a place where buying fresh, local food is a way of life. Their farm feeds an island!
One of their most popular prepared products from their kitchen is their zucchini (courgette) bread. It is divine….and now you can make it in your own kitchen.
MORNING GLORY ZUCCHINI BREAD
- 2 to 2.5 cups shredded zucchini
- 1 cup vegetable oil
- 3 eggs
- 1 tsp vanilla
- 2 cups sugar
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
Preheat oven to 325F (163C). Spray two 9″x5″ bread pans with nonstick spray.
In a large mixing bowl, combine zucchini, oil, eggs, and vanilla. Mix thoroughly.
Beat sugar into mix until it is thoroughly creamed.
Once liquids and sugar are well mixed, add flour, baking soda, baking powder, salt, and cinnamon. Mix until batter is well blended and even in texture. The batter should be smooth, outside the zucchini shreds. If it’s not, add a little juice from the zucchini.
Pour batter evenly into pans. Bake for approximately 1 hour, or until bread is brown and springs back when gently pressed in the middle.
You will not be disappointed.
And…even better news…they have a book out that tells the story of how their farm began, and it includes 70 delicious recipes. I use it quite often to cook out of, and I can tell you…it’s worth it. You can find the book here.
So go buy it! And enjoy it.
One thought on “Shuga’ Mommas: Morning Glory Zucchini Bread”
Hey, I know that book, and that bread!