In honor of my two hundredth post of the year, I am sharing a recipe that I developed myself. I modified a pumpkin bread recipe from my Fannie Farmer cookbook, which I have owned since the early 1980’s. It was actually my very first cookbook!

I was headed out of town and wanted to use up some zucchini before I left. I also had some plums which I thought would make an interesting addition. This bread is tasty and healthy. I hope you will try it!

Zucchini Plum Tea Cake

Preheat the oven to 350 degrees F. Oil two 4-cup and four 2-cup Pyrex glass bowls (this recipe makes two standard loaves).

Mix 2 grated zucchinis (1 1/2 cups packed), 4 large mashed plums (1 1/2 cups), 1 cup vegetable oil, the juice of 1 large lemon (1/4 cup-I used the juice left from the grated lemon zest in my last recipe), 2 whole beaten eggs, 2 beaten egg whites, 1/2 teaspoon cinnamon, 1/2 teaspoon allspice, and 1/2 teaspoon ginger.

Add 4 cups of whole wheat flour, 1 cup of sugar, and 2 teaspoons of baking soda. Mix until just blended.

Fold in 1 cup of chopped nuts. Put the batter into the bowls and bake for 40-45 minutes, until a knife inserted in the center comes out clean. If you bake this recipe in two standard loaf pans, you will need to add 10 minutes to the baking time. Cool and remove from the bowls. Enjoy!