I can not say I’ve had a ton of zucchini bread in my lifetime. My lifetime of 17 years. Maybe like 2 slices, literally.
Zucchini, a vegetable, it just doesn’t seem natural to be in a bread. Cinnamon should be in bread. Bread should be in bread. Bananas should be in bread. Chocolate is always acceptable. I’d take some peanut butter bread, too.
But then when you give zucchini bread a chance, you’re all like, ‘wait there are no vegetables in here! It’s delicious!’.
Sneaky little zucchinis. Got them again.
(Makes 1 loaf)
1 cup canola or vegetable oil
3/4 cup plus 2 Tablespoons white sugar
1 cup grated zucchini
1 1/2 teaspoons vanilla extract
1 cup all purpose flour
1 cup whole wheat flour (all-purpose is fine too!)
1 1/2 teaspoons ground cinnamon
pinch on nutmeg
1/2 teaspoon baking soda
1/4 teaspoon baking powder
pinch of salt
1/4 cup chopped walnuts (optional)
- Preheat oven to 350 degrees F. Spray loaf pan with cooking spray (I even sprayed my silicone loaf pan with cooking spray, save yourself the headache and just do it)
- In a large bowl, beat the eggs and oil. Add in the sugar, zucchini, and vanilla. Mix in the flours, cinnamon, nutmeg, baking soda, baking powder, salt, and nuts.
- Pour the batter into the prepared loaf pan and bake in the preheated oven for 55-65 minutes or until toothpick comes out clean when inserted in the center. Let cool on wire rack, then enjoy!
Random Fact of the Day: Pieces of bread were used to erase lead pencil before rubber came into use.