Quick Breads | Rosie's Riveting Recipes

Zucchini Nut Bread or Bundt Cake

I do not know where this recipe came from, but I’ve been using it for years and it’s delicious. You can make it as a quick bread, although I prefer to bake it as a bundt cake.

Please note this recipe creates a lot of dough. I recommend using an extra large mixing bowl. I prepare mine in a 7.5 quart bowl.

Gayle Martin

Zucchini Nut Bread or Bundt Cake

3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups sugar
3 teaspoons vanilla extract*
2 cups grated zucchini
1 cup chopped walnuts

Preheat oven to 350F. Grease and flour two 9 x 4 inch loaf pans or a bundt can. Nonstick cooking spray may also be used.

Sift flour, salt, baking powder, baking soda and cinnamon together into a mixing bowl or on a sheet of waxed paper. Set aside. Beat eggs, oil, vanilla and sugar together in an extra large mixing bowl. Add dry ingredients, a little at a time, and mix until well blended with a large wooden spoon. Stir in grated zucchini and nuts. Pour batter into pans. Bake 40 to 60 minutes, or until a toothpick inserted into the middle comes out clean. Cool pans on a cooling rack for 20 minutes. Remove from pans and cool completely. Sprinkle with powdered sugar, if desired.

* Almond extract may be used instead of vanilla extract.

Imagine the government telling you how much meat or chicken you could buy, or how much sugar or flour you could have. Strange as it may seem, at one time it actually happened. Rosie’s Riveting Recipes gives a glimpse into life on the WW 2 home front. A cookbook and a history lesson in one with more than 180 economical, back-to-basics World War 2 ration recipes.

Rosie’s Riveting Recipes is available on Amazon, Barnesandnoble.com, and with other online booksellers.

Banana Muffins

This recipe came to me from a friend and fellow author, David Lee Summers. The recipe is eggless and sugarless and uses honey instead of sugar, but you’d never know it. The muffins are delicious. It’s also a great way to use up over ripe bananas, so Rosie would have approved.

By the way, I used regular all-purpose flour instead of whole wheat flour, and it came out nicely. Bread flour will also work.

Gayle Martin

BANANA MUFFINS (makes 12+ muffins)

5 or 6 ripe bananas, mashed
1/4 cup olive oil
1/4 cup honey
1 teaspoon vanilla extract
2 1/4 cup all-purpose whole wheat flour
3/4 teaspoon ground nutmeg
1 ½ teaspoon baking soda
1/2 cup chopped nuts (optional)

Preheat oven to 350°F. Lightly oil a 12-cup muffin pan or use paper baking cups.

Combine flour, nutmeg and baking soda in a large mixing bowl. Set aside. Stir together the bananas, oil, honey, and vanilla in another bowl. and stir the wet ingredients into the dry mixture. Blend with a spoon until moistened. Add chopped nuts, if desired.

Spoon the mixture into muffin cups, filling to the rim. Bake until golden brown-about 20-25 minutes. Serve warm.

Book Cover for Rosies Riveting Recipes — Cover photo by Rob Resetar

Imagine the government telling you how much meat or chicken you could buy, or how much sugar or flour you could have. Strange as it may seem, at one time it actually happened. During WWII, the United States government devised a food rationing program to help insure that every family would have enough to eat. Rosie’s Riveting Recipes gives readers a glimpse into life on the WWII home front. A cookbook and a history lesson in one Rosies’s Riveting Recipes includes more than 180 economical, back-to-basics World War II ration recipes and short tales of life on the American home front interspersed throughout.

Rosie’s Riveting Recipes is available on Amazon and Barnesandnoble.com.