HAPPY NATIONAL ZUCCHINI BREAD DAY
Who is behind all these national days to celebrate random food, historians, and other things in our life? I enjoy these days but I went to share the history of this day because I myself wondered when was it created? Is it a new holiday? Is it an old favorite? Did holidays such as these even exist before the world of the internet, food blogs, twitter?
Now I am at a complete loss. I can not provide you the history as I am not even sure what day is the actual National Zucchini Bread day anymore. Am I two days late, one day early, or just in time? The majority of the items that come up in the GOOGLE search engine when “National Zucchini Bread Day” is typed in are from the last three years. Most reference April 25th, but I came across a webpage from 2006 that indicates National Zucchini Day is April 23rd always. In fact it appears the person who wrote this page had the same idea as I. To find the history of this day. Another random one from 2014 indicated April 23rd as well. But wikipedia, , national day calendar, and a couple of blogs such as Foodimentary, Almanac of Eats, and American Food and Drinks all show April 25th as National Zucchini Bread Day and yes some of these have been around since 2006 or before.
Regardless of what day it is sometime this week marked National Zucchini Bread day and we are celebrating.
I have always enjoyed Zucchini bread and have been amazed how it transforms into a sweet delicate bread, muffin, cake. I have tried to make certain recipes healthier and I know quick breads are not the healthier way to start the day even if they do include a vegetable or a fruit, but I just cannot seem to find a whole grain version that has the delicate balance that I enjoy. The closest one I have have is this recipe by Prevention RD that I substituted 1/2 cup maple syrup for the sugar. If I am going to enjoy a muffin or quick bread, I need it to be moist and light and whole wheat version are just too dense.
I have altered several recipes to decrease the sugar and increase the nutritional benefits by using healthier ingredients. Here is my recent favorite. The recipe provided makes 1 loaf or 2 mini loaves. This is half the amount of most recipes as I find I prefer to make it fresh and enjoy than to freeze it for a later time.
Coconut Zucchini Bread
1/2 cup coconut oil, in melted form
1 egg plus 1 1/2 Tbsp. beaten egg (1 1/2 eggs)
1 cup grated zucchini
3/4 cup maple syrup
2 tsp. cinnamon
1 tsp. vanilla
1 1/2 cups flour (I use all-purpose)
1/2 tsp salt
1/8 tsp. baking powder
1/2 tsp. baking soda
2 Tbsp. and 2 tsp. shredded unsweetened coconut, divided
Optional Add ins or substitutions for the coconut: Walnuts, Chocolate chips
Mix all ingredients together and pour into prepared loaf pan, reserving the 2 tsp. coconut. Top the loaf/loaves with coconut as it will toast up nicely while the bread cooks. If you are using a mini loaf pan like mine that the spot for 4 loaves do not forget to fill about 1″ of water in the empty ones to avoid the pan from burning.
Bake 350 degrees approx. 40-50 minutes or until toothpick comes out clean.