Zucchini bread probably
made its first appearance in the
american colonies in the late 1700's.
Many zucchini breads are chemically
leavened or "quick" breads.
The process of making quick breads
developed in the america's after
the discovery of a refined form
of potash called pearlash,
which produced the necessary amount
of carbon monoxide gas in the dough.
The zucchini is originally a native
of north america, but is considered
one of the italian marrow squashes.
The hearty and easy to grow squash
was improved on for many years in
Italy, where it picked up both its
name and the distinctive shape and
flavor we know it by today. It was
reintroduced to the americas by
italian immigrants in the early
part of the 20th century.
Zucchini is a prolific producer
and is available all year in most
places. It is harvested while immature
and best used before it gets to
large, and therefore watery. It
provides both vitamin A and fiber.
Zucchini bread is one of the most
popular breads in america. This
dark, rich, moist bread makes a
great dessert or snack, and is a
holiday favorite for several faiths.
A versatile and adaptable bread,
zucchini bread can be made in many
healthy as well as decadent varieties.
Zucchini
Recipes
Chocolate
Chip Zucchini Bread Recipe
Easy
Zucchini Bread Recipe
Gluten
Free Zucchini Bread Recipe
Low
Fat Zucchini Bread Recipe Recipe
Pineapple
Zucchini Bread Recipe Recipe
Savory
Zucchini Bread Recipe Recipe
Walnut
Zucchini Bread Recipe Recipe
White
Chocolate Zucchini Bread Recipe
Whole
Wheat Zucchini Bread Recipe
Zucchini
Bread
Zucchini
Breads Links
Simply
Recipes: Zucchini Bread Recipe
Diabetic
Carrot Zucchini Bread
Zucchini
Bread
Carrot
Zucchini Bread
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