Tuesday, January 26, 2016

Zucchini Bread

This is such a simple savory bread and is always a total hit. It's perfect for a potluck, a side dish, or a Sunday morning breakfast. This recipe makes one loaf and is adapted from The Kitchn.

Prep Time: 15 minutes
Cook Time: 45-50 minutes

One (1) medium-large zucchini, shredded and patted dry
1 1/2 cups of all-purpose flour
One (1) teaspoon of baking powder
1/8 teaspoon of baking soda
One (1) teaspoon of cinnamon
1/8 teaspoon of nutmeg 

1/2 of teaspoon salt 
One (1) large egg 
1/2 cup of sugar
1/4 cup of brown sugar
, packed

1/3 cup of olive oil -- you can also use coconut oil
One (1) teaspoon of vanilla extract 

Optional: 1/2 cup of chopped nuts -- I used walnuts
Cinnamon sugar for topping (optional)

Preheat oven to 350F degrees.
Mix egg, sugar, brown sugar, olive oil, and vanilla extract together in a large mixing bowl.
In a medium mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Slowly add dry ingredients to wet ingredients to avoid lumps.
Fold in zucchini until completely combined. Add nuts at this point if you'd like.

Spoon into a greased loaf pan and top with nuts and cinnamon sugar, if you'd like. 
Bake for 45-50 minutes, or until cooked completed through.