Zucchini descends from a closely related vegetable indigenous to Mexico and the northern regions of South America thousands of years ago. Squash, corn, and beans were among the major foods natives consumed. In fact, the word squash is derived from the Narragansett word askutasquash<\/em>, which translates to eaten raw or uncooked. <\/p>\n\n\n\n In contrast, modern squash was produced in Italy, the home of Italian squash. European colonizers took squash back to their country from America and began producing the squash we all know and love today. In fact, the term zucchini<\/em> is the plural version of the Italian zucchino,<\/em> which translates to a small gourd.<\/p>\n\n\n\n As stated above, zucchini is harvested before it matures into a fruit; therefore, it is classified as a variety of summer squash. Its color can range from rich emerald green to a yellowish tint. <\/p>\n\n\n\n In addition to this, the entire zucchini, including the skin, seeds, and flesh, is edible. They are also loaded with phytonutrients. Zucchini has a relatively mild taste with a small hint of sweetness. <\/p>\n\n\n\n It is the perfect blank canvas as it absorbs the flavors of the dish it’s used to prepare. For example, if you saute zucchini with garlic and herbs, it takes on a savory flavor. On the other hand, if you shred zucchini and add it to muffins or quickbread, it adds a sweet flavor to baked goods.<\/p>\n\n\n\n The origin of zucchini bread seems to originate in America sometime during the 18th-19th century. During the late 18th century, North Americans used pearl ash as a leavening agent for quick breads such as zucchini bread. <\/p>\n\n\n\n Housewives discovered that pearlash could be used as a leavening agent. Pearl ash is a potassium carbonate that is the forerunner to baking powder. In its raw state, potash from wood ashes was considered impure, but when partially purified, it was converted into pearlash.<\/p>\n\n\n\n It is only natural to assume you have to peel zucchini for zucchini bread. After all, we peel carrots, sweet potatoes, and so many other foods before using them. <\/p>\n\n\n\n However, there is no need to peel zucchini for bread. The shredded zucchini is small enough will melt into the batter without adding too much moisture to the bread. <\/p>\n\n\n\t\tWhere Did Zucchini Bread Originate <\/strong><\/h2>\n\n\n\n
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<\/figure>\n\n\n\nWhen You Grate Zucchini For Zucchini Squash Bread Do You Peel It First<\/strong><\/h2>\n\n\n\n