Zucchini Bread

Never tried Zucchini Bread? That’s just too bad. I grew up eating zucchini bread and just assumed it was as popular as banana bread until I mentioned it to a few people and they looked at me in horror and asked “zucchini bread?” All I can say is, you have to try it!

It really isn’t any different than banana bread (besides the obvious) – it’s moist, hearty, nutty, and flavorful. Think about it like this – if you like carrot cake, do you really taste the carrots? Not really. This is the same way. It’s a delicious quick bread that gets a nutritional boost from zucchini which melts into the bread. This is a great way to use up any leftover zucchini tucked away in your veggie drawer. Trust me. Don’t knock it until you try it!

The ingredients:

Combine flour, baking powder, cinnamon, salt, and baking soda in a large bowl and set aside.

Mix egg substitute, oil, lemon zest, vanilla, and egg in another large bowl. Add in sugar.

Add shredded zucchini (make sure to squeeze out excess moisture from the zucchini first) and stir to combine.

Combine zucchini mixture with the flour mixture and stir until just combined.

Add in toasted walnuts.

Pour batter into a loaf pan and bake at 350°F for one hour.

Additions: None

Omissions:

  • Lemon zest

Substitutions: None

Overall Rating: Love It

Source: Cooking Light Magazine

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4 Comments

  1. Zoe @ Pantry and Fridge says:

    Like it – but never made it. Another great idea! 🙂
    Love it just the way you have it there, with a smear of butter.
    🙂

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