FoodReference.com Logo

Food Trivia & Food Facts Section

An eclectic collection of information about various foods and beverages,
plants and animals from around the world

Home       Food Articles       Food Trivia & Facts       Today In Food History       Recipes       Cooking Tips       Food Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Cookbooks       Food Posters       Recipe Contests       Culinary Schools       Gourmet Tours       Food Festivals

You are here > Home > FOOD TRIVIA & FACTS

ZAGNUT to ZYMOLOGY >  Zucchini Bread

 

 

FOOD TRIVIA and FOOD FACTS

ZAGNUT to ZYMOLOGY       Zagnut Candy Bar       Zampone       Zatar       Zebra Tomatoes       Zebu       Zedoary       Zeppelins in a Fog       Zest       Zucchini       Zucchini Bread       Zuppa, Zuppe       Zuppa Inglese       Zwieback       Zymology or Zzymurgy

ZUCCHINI BREAD

Quick breads (chemically leavened) which most zucchini bread recipes are, were not developed until the end of the 18th century. This took place in America, where pearlash was discovered. Pearlash is a refined form of potash, and it produces carbon dioxide gas in dough.

     In American Cookery (1796 - the first American cook book) Amelia Simmons published recipes using pearlash, and we exported some 8,000 tons to Europe in 1792. (But she has no recipe specifically for zucchini bread).

     Baking powder was not developed commercially until 1857 (phosphate baking powder). So the zucchini bread as we know it (a quick bread) could have been first made in America in the 18th century when housewives discovered pearlash as a chemical leavening agent. 

     Zucchini plants are prolific producers, so that every way it might be used was most likely explored early on.

 

 

 

Home       About Us & Contact Us       Food History Articles       Food Timeline       Catalogs       Other Links

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.

 

 

 

 

 

Also see: Food Articles  and Cooking Tips

 

Culinary Schools
& Cooking Classes

From Amateur & Basic Cooking Classes to Professional Chef Training - Over 1,000 schools & classes listed for all 50 States, Online & Worldwide

Chef with red wine glass