Cinnamon veggie bread--I know that sounds disgusting but ultimately that's what zucchini bread is and I just wanted a way to grab y'alls attention. Zucchini bread is kind of like carrot cake. What ultimately tastes like a flavorful spice cake actually has vegetables and added nutrients hiding inside! I love my veggies, but love them even more when they are baked up with sugar and flour!
After having the best zucchini bread of my life this summer from Baked and Wired, it went straight to the top of my baking list. I raved about this bread so much I was surprised with a platter full of their zucchini bread at my internship going away party.
I searched around to see if Baked and Wired had their zucchini bread recipe somewhere out in the Internet world, but they seem to have their recipes locked up. I then turned to my trusty food resource, The Kitchn to find an alternate recipe. If you ever need to find a recipe, a way to cook certain ingredient or want to know what's new in the food world, check out The Kitchn.
Zucchini Bread adapted from The Kitchn
Yields 2 loaves*
2 medium sized zucchini, shredded
1 ½ cup all-purpose flour
1 ½ cup whole wheat flour
2 tsp. baking powder
¼ tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 cup white sugar
½ cup brown sugar, packed
¾ olive or canola oil
2 tsp. vanilla extract
Heat the oven to 350 degrees. Grease or line two 8 x 4 loaf pans with parchment paper. Trim the stem and root-end form the zucchinis and shred on a box grater. Gather the zucchini in a dishtowel or a few layers of paper towels, squeeze out as much of the moisture from the zucchini as possible.
Combine the flours, baking powder, baking soda, and spices in a large mixing bowl. In a separate bowl, whisk together the eggs, sugars, olive oil, and vanilla extract.
Toss the zucchini in the flour mixture. Pour the liquids over top. Gently stir and fold just until no more flour is visible. Divide the batter between the two loaf pans.
Bake 45-50 minutes, until a toothpick inserted in the middle comes out clean. The finished loaves should have a golden-brown crust and feel springy if you give the top a little pat. Let them cool in the pan for 10 minutes and then turn them out onto a wire rack to cool completely.
Loaves will keep in an airtight container for several days. They can also be wrapped in foil and frozen for up to three months. Thaw in the fridge overnight or in a warm oven for 20 minutes.
*I halved this recipe and it still turned out great. After my loaf disappeared in a few short hours I wish I hadn’t, but just know that you can half it!