Every so often, as our great good luck would have it, there’s a marvelous identical single-recipe collision, giving us a wowsapaloosa something or other.
Today, that something is a certain zucchini bread, based on a recent request from Sandra Payne, and it’s delivered to us first, in order of eventual arrival, by longtime Forum helper and Everett cook Betty Blalock.
She tells us, “I have made this recipe for zucchini pineapple bread several times over the years, and it’s good. I’m sure this is one I have clipped out of the newspaper. I have lots of the recipes, but don’t get around to trying all of them. I hope this is the one Sandra is looking for.”
Jump to our second letter of the day: “I was looking back online at previous columns and read the zucchini bread recipes,” cookbook author and another longtime Forum stalwart, Dianne Berst of Marysville, writes.
“This is the exact recipe I have used for years and included in my ‘I Like Cookies!’ cookbook when I wrote it in tribute to my friend Naomi. I had been trying to think of something I could send this year for her birthday (remember, she has early onset Alzheimer’s), and reading the recipes, I remembered how much she and her family love this zucchini pineapple bread.”
Now for the how-to, printed years ago in The Herald, as clipped, copied and passed along by Betty, and mentioned again today by its original creator Dianne.
First, though, under the paper’s printed zucchini pineapple bread title, Betty’s recipe noted, “Berst got this recipe about 40 years ago from Jolene Gladsjo, and always plans to have some in the freezer to slice at Christmas. She said it’s so pretty with the cherries in it. The bread is a favorite of her pen pal in Ohio.”
Then, since variety is the spice of life, we’ll follow that sweet treat with another of Dianne’s favorites, a raspberry tea bread taken from her first cookbook, “Sharing Our Best.”
Zucchini pineapple bread
3 eggs
1 cup oil
2 cups sugar
2 teaspoons vanilla
2 cups grated zucchini
13/4 cups drained, crushed pineapple
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/2-1 1/2 teaspoons nutmeg, to taste
11/2 teaspoons cinnamon
1 cup each raisins and chopped walnuts
3/4 cup drained maraschino cherries, cut up
In a mixing bowl, beat together the eggs, oil, sugar and vanilla. Add zucchini, pineapple, flour, baking soda, salt, baking powder, spices, rainsins, walnuts and cherries, mixing thoroughly. Turn into 2 well-greased, 5-by-9-inch loaf pans and bake at 350 degrees for 50 to 60 minutes, until bread tests done. Cool before removing from pans.
Makes 2 loaves.
Raspberry tea bread
1 cup mashed raspberries
2 tablespoons lemon juice
1 egg
3/4 cup sugar
1/2 cup milk
3 cups biscuit mix
In a small mixing bowl, combine raspberries and lemon juice. In a separate mixing bowl, mix together the egg, sugar and milk; stir in biscuit mix, then fold in the berry mixture. Turn into well-greased and floured, 5-by-9-inch loaf pan and bake at 350 degrees for about 50 minutes.
Makes 1 loaf.
The next Forum will appear in Wednesday’s Good Life section.
Talk to us
> Give us your news tips.
> Send us a letter to the editor.
> More Herald contact information.
