What's better on a rainy spring day than a warm and comforting quick bread? Just about nothing. While the rain drizzles down outside, I love being inside whipping up something simple and soothing. And my preference will always lean toward something that fills the house with smells that are oh-so-wonderful.
This was my first time making zucchini bread, and knew what I did and didn't want this bread to be. I wanted something simple, that featured the vegetable, instead of hiding it with chocolate or fruit and nuts (nothing agaisn't those, I just wanted my first loaf to be a classic one!). I also didn't want it to be packed with an entire cup of oil (and I didn't have any applesauce on hand to substitute). So with my perameters in mind, I scoured my shelf of cookbooks, and the interwebs until I found roughly what I was looking for.
In the end, this turned out to be exactly what I was looking for; beautiful, moist and delicious. All that gorgeous colour is thanks to the fact that this is loaded with zucchini, and the balance of sweetness is great.
With bread like this, I'm okay with a little rain every now and then!
adapted from Garlic Girl's Farmer's Market Zucchini Bread
1/2 cup coconut oil, melted
3/4 cup packed brown sugar
1 1/2 tsps vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups all purpose flour
1 1/2 cups freshly grated zucchini (with skin)
- Preheat oven to 350 F
- Grease a loaf pan with butter (I like to line the bottom with parchment to make sure it comes out cleanly)
- In large mixing bowl beat together the oil and sugar
- Add vanilla and the eggs (one at a time) and beat in between
- In a separate bowl, mix all the dry ingredients together and then add to the wet mixture and stir until blended
- Stir in zucchini until fully incorporated
- Pour evenly into the prepared pan
- Bake for about 45 minutes or until golden (the toothpick test is highly recommended, if it comes out clean, it's done!)