By Catherine Darnell
Elizabeth Smith’s Chocolate Zucchini Bread is one of those beloved recipes that can go just about anywhere.
The bread might travel to a church social or the home of a friend planning a funeral. It could land in the freezer, where it taxis in nicely, but most often it gets no farther than her kitchen counter when the grandkids come to visit.
“The grandchildren are in and out a lot,” says the Jamestown, Tennessee, widow. “I like to have something for them to eat when they come in. The zucchini kind of turns them off, but if you have chocolate in it, after they eat it, they like it. They had to try it first.”
She’s had good luck with freezing the bread, “but sometimes it doesn’t last long enough around my crew.”
Smith’s recipe is included in the Country Classics Volume II cookbook, published by the Tennessee Farm Bureau Women, now in its second printing. In fact, her brother, Edwin Stockton, is president of the Fentress County Farm Bureau. He is one of many relatives living nearby, including her four grown children, nine grandchildren and two great-grandchildren.
Smith has been making her Chocolate Zucchini Bread for more than 20 years.
“It’s been so long, I don’t even remember where I got it,” she says. “Sometimes a recipe will hit your fancy and you’ll say, ‘That’s something I can use, something they will like.’”
Her family has big get-togethers, especially for barbecues, holidays or birthdays. Although she doesn’t cook from scratch much anymore (except for the zucchini loaf), her family might see the chocolate cake that everybody likes or her chicken casserole, also a favorite. She is a good cook. Just ask around.
“The grandchildren and children seem to think so,” she says with a chuckle. “Nobody cooks like Mama.”