You know what’s awesome? Eating vegetables in a way that tastes almost like cake. That’s exactly what’s going on with this zucchini bread – there’s a full zucchini in each loaf, but it totally tastes like a spice cake. Also, it’s perfectly acceptable to eat this for breakfast. Everybody wins here, my friends.
Makes 2 loaves
2 raw zucchini
1 cup oil
1 1/2 cup sugar
3 tsp vanilla
3 cups flour
1 1/2 tsp cinnamon
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
Finely grate the zucchini into a small bowl.
Beat together the eggs, oil, sugar, vanilla, and zucchini.
In a separate bowl combine the flour, cinnamon, salt, baking soda, and baking powder.
Gradually beat in the flour mixture, mixing until combined.
Line two loaf pans with parchment paper, and divide the batter between each pan.
Bake at 325 for an hour, or until a toothpick inserted in the center comes out clean.
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