I’m beginning to think zucchini is one of the most “sneaky” vegetables out there. The other night I put it in spaghetti and my kids gobbled it up. Today I baked it in bread and they were none the wiser.
I headed to Allrecipes.com and looked for a recipe that had ingredients I had on hand (no sense making a special trip to the store, I say!). I found this zucchini bread recipe, and it yields two loaves, which is always a bonus.
First, the dry ingredients – flour, salt, baking soda, baking powder, and lots of cinnamon.
Next the eggs. Three of ’em.
Mix in sugar, vanilla, vegetable oil, and then 3 cups of shredded zucchini.
Of course, your cooking will always taste better if you mix in a little love, too.
Bake in a 350-degree oven for about an hour. I hate dry bread, so I started checking mine at 45 minutes in. After an exactly hour, the loaves were exactly right.
We couldn’t wait. I sliced it up right away and the kids and I devoured half a loaf in one sitting!
By the way, ONE zucchini from my garden made both these loaves and spaghetti from a couple nights ago!