I came across this vintage Bisquick Zucchini Bread recipe and finally tried it out once the gardens started producing summer squash this month.
I have mentioned before that I keep Bisquick in the prepper pantry, so I use it periodically to keep the stock fresh. Vintage recipes are a great way to use them. Based on my memories of magazine ads, I’d place this recipe in the early 80s. You can see the edges, where one would cut it out and put it into their 3″x5″ cardholder, possibly even taping it onto card stock so it would be firm. I was expected to snip out recipes that sounded good as a child and give them to my Mom. Her church friends would often dump boxes of magazines on us, and being we had no TV, reading lady/home making magazines was a highlight. I am sure I saw this recipe in passing back then.
And yes…80s recipes are vintage now. That’ll age you quickly.
Zucchini Bread
Ingredients:
- 2 cups Bisquick baking mix
- 1½ cups shredded zucchini (used yellow and green)
- ¾ cup granulated sugar (used sucralose)
- ¼ cup avocado oil
- 3 large eggs
- 1 tsp pure vanilla extract
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ cup semi-sweet chocolate chips
Directions:
Preheat oven to 350°—lightly oil a metal 9″x5″ bread pan.
Use a spatula, beat all the ingredients until mixed, or follow the directions above in the photo for a mixer.
Scrape into the pan and smooth out.
Bake for 50 to 55 minutes, till a knife comes out clean in the center. Cool for 10 minutes, and knock out of the pan onto a cooling rack.
Cool before slicing.
Makes 1 loaf.
Notes:
If I were to make it again, I would bake it in an 8″ x 4″ loaf pan. I had to replace my 9″ x 5″ metal bread pans last year, and I don’t know if it is just me or not, but the pans just seem wider and shallower than when I was younger. My Mom’s bread pans were deep! Yet, I have her ancient Fire King 8″ x 4″ bread pan, and the modern 9″ x 5″ seems giant next to it. The zucchini bread turned out was so flat and not high enough! That was a pan of the wrong size, for sure. However, the bread still tasted fine.
We used chocolate chips instead of nuts due to the nut allergy in our household. And honestly, I have never liked nuts in zuke bread. I much prefer chocolate.
~Sarah