Monday, September 15, 2014
For the past month or so, I had been seeing a lot of zucchini recipes on Pinterest. I guess because it was zucchini season. It sounded weird to me that zucchini was a main ingredient for something sweet. I always thought it to be used in a savory dish. So I wasn't too interested in any of the different versions of zucchini bread that popped up all over Pinterest. Don't get me wrong. I absolutely LOVE zucchini. Just not in a sweet form.
Well one day, an old co-worker brought in some freshly baked banana and zucchini breads for her last day in our office. She suggested I try the zucchini bread. I hesitated a bit, but I went for it. Let's just say that I went back for thirds and fourths. It was delicious. Not too sweet and you don't even taste the zucchini! It was just like eating a spice cake. And since I had been seeing a lot of zucchini bread recipes lately, like this one from Oh My! Sugar High, I decided to give it a go. I wanted to make this for my family, especially for my girls, to try out. Its a great way to sneak in some of their veggies. And they LOVED it. In fact, my older daughter has asked me to make more. I also gave some for my folks and they also loved it. This will definitely be made frequently at home. Serve it warm with some butter, or at room temperature. Yum!
3 cups all purpose flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. nutmeg (optional)
1 cup vegetable oil
2 1/4 cup sugar
3 tsp. vanilla extract
2 cups grated zucchini (with some of the liquid squeezed out)
1 cup chopped pecans or walnuts
1) Preheat oven at 350 deg F. Grease and flour 2 8-inch or 9-inch loaf pan and set aside.
2) In a medium bowl, combine flour, salt, baking powder, baking soda, cinnamon, and nutmeg (if using). Set aside.
3) In a bowl of an electric mixer, beat together eggs, oil, sugar and vanilla extract. Add dry ingredients and beat until well combined. Batter will be thick.
4) Fold in zucchini and nuts until well combined. Pour in prepared loaf pans and bake for 40-60 minutes, until toothpick test comes out clean. Cool in pan for 20 minutes. Then cool completely in a wire rack.