Now that it’s dropped like 10 degrees from 100, it’s beginning to feel like summer is ending and fall is around the corner. Which means the best time of the year is just around the corner. I’m ready for carving pumpkins, eating turkey, wrapping presents and lots of baking! Today, I start with zucchini bread.
I first had zucchini bread at a brunch spot in Pasadena with my sister. She raved about the zucchini bread, which I had never even heard of. And, to be honest, I wasn’t convinced it would be too tasty. I was so wrong! It was surprisingly delicious, full of spices such as cinnamon, cloves and nutmeg, reminding me of pumpkin bread. They brought it out with butter, which I generously slathered on top. I knew I’d have to make it at home.
I found this recipe at Farm Fresh to You. It’s made with whole wheat flour and, of course, zucchini so it’s got to be pretty healthy right?
- 3/4 cup brown sugar
- 2 tbs sugar
- 2/3 cup olive oil
- 2 tsp of vanilla extract
- 3 eggs
- 1 1/2 cups wheat flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 3/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 3/4 tsp salt
- 1 3/4 cups grated zucchini (about 3 small ones)
- Grease and flour a loaf pan.
2. In a stand mixer, whisk together 3/4 cup brown sugar, 2 tbs sugar, 2/3 cup olive oil, 2 tsp vanilla, and 3 eggs.
3. In a separate bowl, whisk together 1 1/2 cups wheat flour, 1/2 tsp baking powder, 1/2 tsp baking soda, 1 1/2 tsp ground cinnamon, 3/4 tsp ground nutmeg, 1/4 tsp ground ginger, 1/8 tsp ground cloves, and 3/4 tsp salt.
4. Add the dry ingredients to the wet ingredients. Add the grated zucchini.
5. Pour batter into greased flour pan and bake in 350 degree oven for 45- 55 minutes or until toothpick comes out clean.
6. Cool in pan for 10 minutes before removing.
7. Slice and serve with butter. Enjoy!