Saturday, September 19, 2020

Vintage 1960s Food Zucchini Bread



          Tang was all the rage in the early 1960s thanks to its use by the space program, while other popular new products introduced during this decade included Pop-Tarts and Carnation Instant Breakfast. Towards the end of the decade, healthy and natural breakfast foods including granola, whole-grain toast, herbal tea, and zucchini bread began to catch on thanks to the influence of the Hippies.


Zucchini Bread


1 1/2 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1/2 cup margarine, softened

3/4 cups granulated sugar

1 egg

1 teaspoon vanilla extract

1 1/2 cup shredded zucchini

1/2 cup chopped walnuts

1/2 cup raisins

Preheat oven to 350°. Spray 9 x 5-inch loaf pan with no-stick spray; set aside.


Combine flour, baking soda, cinnamon, salt, and nutmeg in medium bowl; set aside. Beat margarine with sugar in a large bowl with electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in egg and vanilla until blended. Beat in zucchini.


Gradually beat in flour mixture until blended. Stir in walnuts and raisins. Spoon batter into prepared pan.

Bake 50 to 55 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes on wire rack; remove from pan and cool completely. Served with melted butter.

Servings 4-6

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