Wow, it has been over a month since my last post! I’m not even too sure where I have been since my last post, but definitely not much cooking/baking has been happening. Well, thats not true, I have cooked and baked, but nothing new or exciting to post about. I need to lead a more exciting life. STAT!

Anyways, I’ve been dying to make Zucchini bread for quite some time now. I don’t know what it is that intrigues me, probably because zucchini is in the “vegetable” family and aside from carrot cake, i’ve never made any kind of quick bread using veggies. You know, prior to this, i’ve attempted to make this bread. I would drive all the way to Whole Foods in Tustin, buy a bunch, procrastinate and then my mom ends up using my zucchinis which leaves me with NO ZUCCHINI! Frustrates me! I made this back in March, so I can’t really say what i remember of it. Plus, i only got to have one slice It was really good, but next time, I’ll definitely add more zucchini.

Zucchini Bread
Recipe from Food&Wine

1 1/2 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1/2 cup canola oil
2 large eggs, lightly beaten
1 cup sugar
1 1/2 teaspoons pure vanilla extract
1 pound zucchini, coarsely shredded

1. Preheat the oven to 375°. Butter an 8 1/2-by-4 1/2-inch loaf pan and coat it with sugar. In a large bowl, whisk the flour, cinnamon, salt, baking soda and baking powder. In a medium bowl, whisk the canola oil with the eggs, sugar and vanilla. Add the shredded zucchini. Stir the zucchini batter into the dry ingredients.

2. Pour the zucchini bread batter into the prepared loaf pan and bake for about 50 minutes, or until a toothpick inserted into the center comes out clean. Let the zucchini bread cool in the pan for 5 minutes, then turn it out onto a wire rack to cool completely.