Happy Monday Friends!
I hope everyone had a great weekend. I spent mine makin some yummy treats that’ll be up later. I made zucchini bread the other day…many moons ago actually because who has time to bake something and then actually blog about it. Not this girl.
Anyway, the one thing I look forward to one day having in a real house and not a college apartment is a vegetable garden. I know, how domestic of me right? My BYU friends are surely laughing at this declaration right now because during my stay in the marriage capital of the world (purely conjecture on my part) I was vehemently against all things marriage and family. Not like let’s destroy the institution of marriage, just don’t be puttin no ring on this finger kinda attitude. I was such a rebel…..but I digress….
My Mother almost always kept a vegetable garden growin up and she made the absolute best zucchini bread. Well any bread (yes it’s true Mom) but zucchini was always one of my favorites. I wanted it really bad for like a week after perusing Pinterest and my patience didn’t allow me to wait for my Mommy’s so I tried my hand at it.
I’d say it was a success and considering JB ate like 3/4 of a loaf by the end of the day, I’d say he’d agree with me. In true Blonde fashion I managed to grate my knuckle along with the zucchini. My body seems to be rejecting my knuckles lately, not quite sure what’s up with that…
- 1 zucchini grated (1.5 cups or so)
- 1 cup brown sugar
- 2/3 cup vegetable oil
- 1.5 tsp vanilla extract (I only had almond)
- 2 large eggs
- 1.5 cups flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda (ps Tori had a billion uses for this)
- 1 tsp ground cinnamon
- 1/4 tsp salt
Preheat oven to 350 F. Wash and grate zucchini with skin still on. Avoid knuckles…In a large bowl combine sugar, oil, and vanilla. Then mix in eggs. I don’t have a hand mixer and it seemed fine so non-fancy bakers like myself can join in the fun too. Next, in a smaller bowl combine all dry ingredients then pour into wet mixture. Again I used a hand whisk no biggie. Finally add in your grated zucchini using a spatula.
Finally pour into a bread loaf pan, or if you’re like me a square brownie pan because your toaster oven isn’t tall enough for a bread pan….Oh did I mention I made this in my toaster oven? Keepin it classy over here as always.
Bake 40-45 minutes or until a toothpick (or dollar store fork) comes out clean. Note for you other toaster oven ladies, it takes almost an hour to finish if you did use a bread pan and burned the top…not that I did that or anything….
Eat and enjoy….
Anyone else love zucchini bread?