Zucchini Bread and Homemade Raspberry Jam

30 Jun

Zucchini Bread and Homemade Raspberry Jam

I love summer and recipe books. One of my favorite recipe books I bought during college at the Montana Winter Fair. It is the “Montana Winter Fair Winning Recipes” cookbook published on the 50th anniversary in 1996. I bought it a few years later and it’s become a staple for baking in my house.

Friday night I bought some wonderful tender zucchini from my friend Forest at the White Oaks Rascal Fair. I couldn’t wait to turn it into some delicious bread and Mmmmm it is good! I’ve also been working to clean out my freezer by eating up the last of the produce from our garden from last summer and found a few packages of raspberries to throw into some jam.

Zucchini Bread
By Donna Houghtaling

3 beaten eggs
2 c. sugar
2 tsp. vanilla
2/3 c. oil
3 c. grated zucchini
3 c. flour
3 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
1/2 c. nuts

In mixing bowl combine eggs, sugar, vanilla, oil, and zucchini. Add the dry ingredients; add nuts. Pour batter into 2 well-greased and floured loaf pans. Bake at 350 for 1 hour and ten minutes.

Raspberry Jam
5 cups crushed raspberries
7 cups sugar
1 pkg. liquid pectin

Mix the raspberries and sugar in a large pot and bring to full rolling boiling. Add pectin and boil continuously for 1 minute. Ladle into prepared jars and can (instructions for that can be found here: or if it’s going to be eaten up in a heartbeat like around here just ladle into jars and store in the refrigerator.


5 Responses to “Zucchini Bread and Homemade Raspberry Jam”

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  4. Michelle @ Life on the Horizon July 11, 2013 at 9:51 pm #

    Great minds think alike – I made ZB too! Mine was gluten free but it was so freakin’ good. I just have to get the recipe posted.

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