Zucchini Bread

Our family has a tradition on Rosh Hashanah that comes down from Saul’s parents. We begin our lunch, after morning services, with blessings over schnapps, rather than wine; cake, rather than bread, and of course, apple slices with honey. Essentially, we eat dessert first, symbolic of our desire for a sweet new year. We follow up with the blessings over wine and round homemade challot, but this “eat dessert first” tradition for Rosh Hashanah sets this holiday apart for us from our usual celebratory rituals.

In preparation for this ritual, I usually bake several loaves of a variety of sweet breads. Date bread is my personal favorite, but this zucchini bread runs a close second. Other sweet loaf breads I have made over the years include honey cake, Vermont apple-raisin bread, chocolate banana bread, strawberry bread and peachy pecan bread. We take out all our favorite liqueurs and our best crystal cordial glasses. Among the liqueurs we like are Frangelico, Amaretto de Saronno, Kahlua, Sabra, Drambuie and a really unique elixir call Goldwasser that has flecks of real gold leaf floating in the sunny-colored liquid (this is truly symbolic of the desire for a successful year!) The idea that the adults drink real gold always wows the children. Last year, we added Root Organic Liqueur 750, that is produced in Pennsylvania about which Jessica read on the Web.

This is a great time of year to make zucchini bread, especially as the supply from the garden can be really overwhelming. These freeze really well, wrapped tightly. Rewrapped in brightly-colored plastic wrap, they make wonderful additions to gift food and cookie packages for the winter holidays.

Zucchini Bread

• 3 extra-large eggs
• 1 cup vegetable oil
• 1-1/2 cups sugar
• 2 cups grated zucchini
• 2 tsp. pure vanilla extract
• 3 cups flour
• 1 tsp. kosher salt
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 2 tsp. cinnamon
• 3/4 cup chopped nuts

Beat the eggs until light and fluffy.

Add oil, sugar, zucchini and vanilla and mix lightly but well.

Sift flour, salt, baking soda, baking powder and cinnamon. Add to mixture along with chopped nuts and mix just until well combined.

Pour into 2 greased loaf pans (9x5x2).

Bake 1 hour at 350°F.