A honey of a loaf of zucchini bread

  • By JudyRae Kruse
  • Thursday, September 2, 2004 9:00pm
  • Life

If you’re flat-out afraid to go near your zucchini crop for fear you’ll be overtaken before you can snatch one and get back out of the way fast enough, here’s another plan of attack for this oh-so-prolific producer.

It comes to us courtesy of Everett cook Karen Hume, who found it in a copy of “Sweetened Naturally With Honey,” a publication from the National Honey Board.

Honey zucchini bread

1egg

3/4cup honey

3tablespoons oil

1teaspoon vanilla

21/2cups flour

1 1/2teaspoons baking powder

1teaspoon grated orange peel

1/2teaspoon baking soda

1/2teaspoon ground ginger

1/4teaspoon salt

1 1/2cups grated zucchini

1/2cup sunflower seeds

Beat egg slightly in large bowl. Add honey, oil and vanilla; mix well. Combine flour, baking powder, orange peel, baking soda, ginger and salt in medium bowl. Add flour mixture, zucchini and sunflower seeds to honey mixture and mix until well blended. Spoon batter into well-greased 3-by-5-by-9-inch loaf pan. Bake at 325 degrees about 1 hour or until a wooden pick inserted near center comes out clean. Cool 10 minutes in pan; remove from pan and cool completely.

Makes 1 loaf, about 12 servings.

SOS: Everett reader Mary D. Dorman hopes Forum cooks can supply her with two favorite recipes that have gone missing. The first is a cauliflower casserole. The cauliflower is boiled with garlic, then mashed with mayonnaise. The second is a frosting her mother made in the 1940s-1950s. She says it was not sweet at all, contained some flour, chopped raisins, chopped nuts and, possibly, some powdered sugar. The frosting was then cooked a little bit and spread on the cake. “It formed a crust on the top, so it didn’t stick to waxed paper,” she recalls. She says she’s looked in all of her old cookbooks and cannot find this concoction anywhere.

SOS: Ulale Gipson of Camano Island writes, “Someone decided they needed my 1950s-era cookbook for my Mirro pressure-cooker pan more than I needed it! Does anyone have the recipe for Hawaiian pork that was in that cookbook? Or the entire cookbook?”

If you can help, please write to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.

We are always happy to receive your contributions and requests. However, all letters and all e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions, and no response to e-mail by return e-mail; send to kruse@heraldnet.com.

The next Forum will appear in Monday’s Time Out section.

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