Every family has that one recipe that is famous to all of its members. That one recipe that is always the star of any family gathering no matter what the entrée is. A recipe passed down from generation to generation, while always staying the same. We are going to share one of those recipes with you now. For the family of Toni Berry that recipe is her famous zucchini bread, made from zucchinis from her garden. The recipe comes from Tom Berry, Toni’s son Culinary Director of COJE Management who has been a longtime participant in our event.
3 eggs 1 teaspoons baking soda
3 cups of flour 2 cups of sugar
1 cup of cooking oil 3 teaspoons of cinnamon
2 cups of grated zucchini rind 3 teaspoons of vanilla
¼ teaspoon baking powder 1 teaspoon of salt
Optional add-ins:
- 1 cup chopped nuts
- 1 cup of raisins
Note:
- Rind refers to not grating too far into the zucchini, defiantly stopping before hitting the seeds. Best practice cut the zucchini into 3” length pieces and grate the long way, grating away the skin first.
- Beat together sugar and eggs, add vanilla and zucchini
- Sift together flour and other dry ingredients together
- Then add to egg/sugar mixture
*alternately with oil
- Bake in the oven at 325 degrees until done
- Should take about 50 to 70 minutes depending on the size of the pans
Makes 2-3 loaves of Zucchini Bread
Toni’s famous zucchini bread is still being made and enjoyed by her family today and it is through this recipe that her memory lives on. And once you start making it’s sure to become a staple of your family gatherings and one that is sure to be passed down from generation to generation. This year Boston Bakes for Breast Cancer and Cape & Islands Bakes for Breast Cancer is dedicated to the memory of Toni Berry.
Handwritten original recipe from Toni Berry
