music: “The Ghost Inside” by Broken Bells
Amazingly, I had never even tried zucchini bread until last year. One of my roomates at the time, brought home a loaf her mom made for us, and it was delicious! Although it was so yummy, my attempt aimed for a little less like sugar and a little more zucchini flavor. I think this recipe is a perfect balance of the two. Even though I think of zucchini as a summer veggie, I’m still finding them at farmer’s markets!
adapted from Jenna
The Warm Up
Preheat your oven to 375 degrees.
The Dry Team
1.5 cups all purpose flour
1/2 cup white sugar
1/2 cup lightly packed brown sugar
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
2 tsp baking powder
Whisk together flour, sugars, salt, cinnamon, nutmeg and baking powder. Set aside.
1 tsp vanilla extract
1/4 cup canola oil
First you have to grate up your zucchini.
Next, in a medium sized bowl, combine the grated zucchini, eggs, vanilla and oil.
Now its time for the wet team to meet the dry team. Pour zucchini mixture into the flour mixture. Mix until just combined, don’t over work it!
Now pour the batter into a loaf pan, that you have greased up with some non-stick spray.
Next, mix together sugar and cinnamon for a sweet topping. Cover the loaf lightly with cinnamon sugar and place in the oven to bake for about 50 minutes, or until toothpick comes out clean (a few small crumbs are ok!) Sprinkle more cinnamon sugar on the loaf just as you take it out of the oven (or anytime after 30 minutes through cooking, it doesn’t really matter), while it’s still in the pan. Let cool for a few minutes then and enjoy!
Don’t be afraid to sprinkle any left over cinnamon sugar on your slice!