Lucille's zucchini bread

When I began writing these columns weekly more than a decade ago, I vowed to use them to try new things, to bake more and to branch out with seasonal classic recipes whenever I could.

The opportunity to bake zucchini bread came before me recently, and I jumped at it. I had never actually baked one. I have eaten many, as they were a fall staple in my childhood home and an inexpensive treat to make, as my mom and dad grew zucchini in their garden. We had lots of zucchini and thus ate lots of zucchini bread.

While judging the Medina County Fair Culinary Department entries this year, one of my “handlers,” Carole Lintner, said she once won the Best of Show ribbon with a zucchini bread entry. It was given to her by her cousin, Gail Goodrich, who is a niece of Lucille King. Lucille passed away several years ago, but this is her recipe, handed down.

Carole said: “I put a glaze on the bread made with powdered sugar and cream cheese, and just drizzled it on top of the bread, and entered it in the fancy zucchini category. I will be dating myself now, but it was in 1999. It took the blue ribbon and a Best of Show in the quick bread division. Best of Show ribbons are treasured, especially since I am not the most experienced baker.”

Thanks for sending in the recipe, Carole. I made it (forgetting to add the cinnamon), and it was delicious. I did not glaze mine with the cream cheese glaze, as I did not want to refrigerate it. Instead, I mixed 1 cup powdered sugar with 2 tablespoons water for a thin glaze, and added in the teaspoon of cinnamon that I forgot in the recipe into the glaze. Like Bob Ross says, “happy little accidents.” I just tasted it, and the verdict is: wow! Definitely Best of Show.

As always, I urge you to eat fresh, dine local and be happy.

Lucille’s Best of Show Zucchini Bread

Ingredients (makes three loaves)

Prep time: 30 minutes

Baking time: 1 hour

3 eggs

2 cups white sugar

1 cup cooking oil (canola)

2 teaspoons vanilla

3 cups flour

1 teaspoon cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1 cup raisins

1 1/2 cups chopped walnuts

1 1/2 cups shredded coconut

3 cups unpeeled zucchini squash, grated

Directions

Gather ingredients first (mise en place).

Preheat oven to 350 F.

In a small mixing bowl, beat together sugar and eggs until creamy, about 30 seconds.

Add oil and vanilla; beat for an additional 30 seconds.

In a large mixing bowl, sift together dry ingredients thoroughly (flour, cinnamon, salt, baking soda and baking powder).

Add the batter into the dry ingredients; combine well using a wooden spatula or spoon.

Mix in zucchini, raisins, coconut and walnuts until combined.

Distribute evenly into three pre-floured 9-by-5-inch bread pans.*

*Pre-flour using Crisco, not butter, for best results.

Bake at 350 F for 1 hour. Bread is done when a toothpick comes out clean and the top is a dark golden brown.

 Remove from oven; after a minute, remove from pans and place on a wire cooling rack.

 Glaze with a powdered sugar and cream cheese glaze, if desired.