I love vegetable and fruit breads. I have always loved muffins and really, vegetable and fruit breads are just muffins in loaf form. As it turns out, G loves these kinds of bread, too, so I’ve been making a lot of them to have on hand for breakfast or snack.
This zucchini bread was a big hit. I added a touch extra vanilla and cinnamon then required in the original, so it’s very flavorful. In the end, I only needed to use one of my zucchini to make the bread, so perhaps another loaf is on the menu for the weekend…
UPDATE 6/26/13: Last night I made this bread again and added 1 cup of fresh blueberries and 1 peeled, chopped apple. It is delicious and very hearty. I highly recommend tossing some fruit in at the end of the batter mixing stage.
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 cup vegetable oil
1 cup sugar
2 teaspoons vanilla extract
1 cup grated zucchini
TKT: 1 hr 20 minutes
Yield: 1 loaf
Grease one loaf pan. Preheat oven to 325 degrees..
Beat eggs, oil, vanilla, and sugar together in a large bowl.
Add dry ingredients to the creamed mixture, and beat well.
Stir in zucchini and nuts until well combined.
Pour batter into prepared loaf pan.
Bake for 50-60 minutes, or until knife comes out clean. Let cool before removing from pan.