Confession time: I don’t like zucchini. Not one little bit. I hate how it gets all mushy and watery when cooked — it reminds me of slime. How terrible of me, right? But, hey, everyone is allowed to have likes and dislikes, right?
That said, like all vegetables, it’s all in how you prepare it. Sure, I might not like the traditional preparations of zucchini, but it’s totally edible in other ways … like raw or in baked goods. In fact, it’s downright delectable in this Cinnamon-alicious Zucchini Bread. Heck, if you didn’t know that zucchini was in this bread, you’d never guess it. This has a fabulous flavor thanks to the hearty amounts of cinnamon, nutmeg and vanilla that are in it.
Although the ingredients list is on the long side, this bread is a cinch to make. It mixes up fast and easy by hand and is in the oven in no time. The recipes also makes two loaves at once — one to eat, and one to freeze. Easy peasy.
So, now I am hoping that my CSA box (today’s the first one of the season!) will come with some zucchini so that I can make this bread again. It really was that good — even my husband, who hates all things veg, ate it and admitted to liking it. A little.
Looking for a few good ideas for your CSA box? Try these recipes:
- Swiss Chard (aka Rainbow Chard) – Swiss Chard with Garlic and Bacon
- Kale – Kale Pesto
- Summer Squash – Ratatouille
- Radishes – Balsamic Sauteed Radishes
- Beet Greens – Beet Greens Bruschetta
- Basil – Basil Vinaigrette
Cinnamon-alicious Zucchini Bread
yields 2 loaves
NOTE: Scroll down for a printable recipe
3 cups all-purpose flour
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 tbsp cinnamon
1/2 tsp nutmeg
1 cup canola oil
1 cup white sugar
1 1/2 cup light brown sugar
3 large eggs
2 cups grated zucchini
1 tbsp vanilla extract
Preheat the oven to 350 degrees. Prepare two loaf pans by buttering and flouring the interiors.
In a medium mixing bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
In a large mixing bowl, whisk together the canola oil, white sugar and light brown sugar until well-combined. Add the eggs one at a time, whisking well after each addition.
Add the zucchini and vanilla extract to the oil-sugar mixture, stirring well to combine.
Add the flour mixture to the wet ingredients. Stir until just combined.
Divide the batter evenly between the two pans.
Bake the two loaves for 55-65 minutes, until golden brown. A knife or cake tester inserted in the middle should come out clean as well.
Let cool on a cooling rack (in the pans) before removing from the pans. Store in an airtight container.
About the Author (Author Profile)Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.
Sites That Link to this Post
- Cooking with Kids: Tips for Getting Your Kids to Try New Things (and Are You Going to BlogHer ’10?) | Sarah’s Cucina Bella :: Family Food | July 19, 2010
- Well Fed Network - » Nigella’s Zucchini, Feta and Mint Fritters | July 27, 2010
- Grilled Ratatouille Recipe | Sarah’s Cucina Bella :: Family Food | August 17, 2010
- Frugal Fridays: Grocery Edition | Sarah’s Cucina Bella :: Family Food | August 27, 2010