Zucchini Bread


Sometimes you want to eat a vegetable that tastes like cake; am I right? Two slices of this is a serving of veggies; add some fruit and eggs and your breakfast is so healthy your tongue will have trouble believing it!

Zucchini Bread

2 cups grated unpeeled zucchini (about 2 medium-large)
1/2 cup sugar
1/4 cup oil
2 eggs
2 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon lemon zest

Possibly up to 1/4 cup milk or juice (apple or orange)

1/2 to 1 cup chopped nuts and/or raisins

2 1/2 cups self rising flour can be used instead of the baking soda, powder, and salt.
Yellow squash makes for an even sneakier veggie^^
Grated carrot instead of zucchini makes this a carrot cake/loaf instead. Or you can use grated apple^^
Brown or raw sugar can be used, as well as honey

Omit spices and 1/4 cup sugar for sandwich bread

Zucchini Bread
1, Mix zuchini, sugar, oil and egg until well combined.

Zucchini Bread
2, Add all spices, including salt, then gradually add the flour. If dry add a splash of juice or milk. It should look like so;

Zucchini Bread
3. Fold in nuts if desired, then pour into greased 8×4 inch loaf pan or and 8×8 inch cake pan. Bake at 180 (350) for 45-60 minutes, or until skewer comes out clean


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