Great Use of Zucchini

Zucchini Nut Bread

Each time I was in Shelby recently my friend PJ gave me a loaf of her zucchini nut bread, and it was delicious.  That reminded me of the recipe that I have used for years---out of the Southern Living Hospitality Cookbook.  With zucchini plentiful at the Farmer's Market, and with PJ's bread long gone I decided to make some.  Here's the recipe I use.

One of my favorite cook books.

Ready for oven.

Out of oven to cool.

Ready to eat.

Good plain----

---or even better with a dollop of whipped cream.

This freezes particularly well.  I'm going to stock up with several loaves to have on hand in the freezer now that zucchini is so plentiful at the market. 

The Cookbook Book Club

From Cameron Village Library Flyer.

Cameron Village Public Library (Photo from their website).

A book club featuring cookbooks is a great idea.  I attended my first meeting of this Club last night, and I must say it was a great deal of fun.  And what good food!!!  The group enjoyed a variety of dishes prepared by the attendees.  The dishes for this month were all prepared from recipes in some Southern Living cookbook.

 Each member described her dish and recipe to the group.

My plate.

As you can see from my plate there was quite a variety of dishes:  potato salad, egg salad, romaine lettuce and strawberry salad, Hoppin' John Salad, two kinds of bread and old-fashioned strawberry shortcake to mention a few.

Linda Watson is a member of this Club, and for the June meeting we will each prepare a dish from a recipe in her book Wildly Affordable Organic.  

I've belonged to book clubs before, but this is the first Cookbook Book Club I've known, and I think it is going to be a lot of fun.

Zucchini Nut Bread

Zucchini Nut Bread

I've had the Southern Hospitality Cookbook since 1976, and it is one of my favorite cookbooks.  The Cookbook Book Club this month will be discussing recipes from Southern Living Cookbooks, and each person will take one of the dishes that he/she has prepared to share with the group at the meeting tonight.  I'm sharing the Zucchini Nut Bread from this cookbook. Here's the recipe:

I first made this one summer in the late 70's when I had a lot of extra zucchini.  And I've made it frequently since.  It is a favorite at our house. For this one I used walnuts, but often I use pecans.  I use Canola oil.

Grated zucchini.

Dry ingredients sifted together.

Walnuts and raisins ready to add.

This is good plain or we like it with mascarpone cheese when it's warm just out of the oven.  It freezes well too.

Plain.

With mascarpone cheese.