Zucchini Bread


I was never a fan of bread with any kind of vegetables or fruits in it.  Now that I’m older, wiser and my ‘pallet’ is matured…I absolutely can’t get enough of it.  Banana Bread, Carrot Bread, and now Zucchini Bread.  Yum.  And my kids gobble it up.  I can’t feel guilty when they are getting some good stuff and don’t even know it.  The winner for my daughter with this bread was the yummy cinnamon sugar sprinkled on the top.   I could probably sprinkle cinnamon and sugar on practically anything and she’d slurp it down no questions asked.  She is a girl after my own heart for sure.  I got this yummy recipe from my dear friend and next door neighbor Becky, who just started up her very own food blog Satisfying My Sweet Tooth.  It’s been fun swapping recipes and getting to try each other’s creations.  You can’t beat that, aren’t you all jealous? I bet you are!  I would love to be neighbor’s with every last one of you.  You all make me drool all over my keyboard each and every day.  If you are in the mood for some sweet Zucchini bread, definitely give this recipe a try, and check out Becky’s blog too, she has some yummy recipes, and I know because I’ve tasted a lot of them myself! Have a good week everyone!!!

Zucchini Bread
1 1/2 cups all purpose flour
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup sugar
1 large or 2 medium eggs
1/4 cup vegetable oil
1 1/2 cups shredded, unpeeled zucchini
1/4 teaspoon grated lemon peel
1/2 cup chopped walnuts or pecans (optional)
1. Grease bottom and sides of a 8x4x2 inch loaf pan.  
2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.  Set aside.
3. In a small bowl, combine sugar, oil, egg, zucchini and lemon peel.  Mix until well combined.
4. Add zucchini mixture to the dry ingredients and stir just until moistened.  Fold in walnuts or pecans.
5. Pour batter into prepared pan and bake for 45 minutes at 350 degrees.
6. Cover with aluminum foil and bake another 10 minutes or until center is cooked through.
7. Cool on wire rack for 10 minutes before removing loaf from pan to cool completely on the wire rack.
8. For added yummy-ness, brush melted butter over the top of the bread and sprinkle with a cinnamon/sugar mixture.

Baked on August 20, 2008 | Recipe Card: bread | 18 Bites