Let's talk zucchini bread. I never liked this particular type of quick bread very much because I was convinced it was too vegetable-y and who wants vegetables in their bread?! But after baking this, I've completely changed my mind about zucchini bread. It's perfect for breakfast or snack with a cup of coffee or tea.
Because I don't like sweet breads, I cut down on the sugar. I also used white whole wheat flour instead of a mix of whole wheat and all-purpose flour because I like the lightness of white whole wheat while still keeping the whole grains and fiber intact. I also personally don't like the usual spices in traditional zucchini bread, like cloves, so I omitted those but feel free to add ginger, cloves, or even walnuts if you prefer.
Zucchini Bread
Adapted from My Little Celebration
Makes 12 slices
Ingredients
1 2/3 cup white whole wheat flour
1/3 cup sugar
1 ¼ tsp bakng powder
½ tsp baking soda
½ tbsp cinnamon
¼ tsp salt
½ cup milk
2 tbsp canola oil
2 tbsp honey
1 large egg
1 tsp vanilla extract
1 ¾ cup zucchini, shredded
1 ¾ cup zucchini, shredded
cinnamon sugar for topping
Instructions
Preheat oven to 400 degrees fahrenheit.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
In a medium bowl, whisk together milk, oil, honey, egg, and vanilla. Stir in zucchini.
Pour wet ingredients into the bowl of dry ingredients and stir just until combined.
Evenly spread the batter into a 9-inch baking pan lightly coated with cooking spray or lined with parchment paper.
Evenly sprinkle cinnamon sugar over batter. Bake until toothpick placed in the center comes out clean, ~15 minutes.
Remove from the oven and let cool for 5 minutes before turning the bread out onto the counter to cool completely.
Slice and eat!
