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in the kitchen: zucchini bread

in the kitchen: zucchini bread

Monday, February 20th, 2012

in the kitchen: zucchini bread

Truth? I’ve never wanted to make zucchini bread before. Dense, gummy, undercooked veggie spice cake was all I could picture  pulling out of my oven. But friends this one is a winner. It’s light on the flour, not overly spicy, doesn’t have a vegetable taste and my kids won’t stop asking for more. If you’re looking for a heavily flavored spice cake, this recipe isn’t for you, but it’s definitely an easy crowd pleaser especially with butter on top.   Enjoy!

in the kitchen: zucchini bread – 1.5 cups all-purpose flour

– 3/4 cup sugar

– 1 tsp baking soda

– 1 tsp cinnamon

– 1/2 tsp salt

– 1 egg, lightly beaten

– 1/2 cup canola oil

– 1/4 cup milk

– 1 tbsp lime (or lemon) juice

– 1 tsp vanilla

– 1 cup grated zucchini

in the kitchen: zucchini bread Combine dry ingredients.  Combine egg, milk, oil, lime juice, vanilla and mix well. Stir into dry ingredients just until moistened. (Your batter will be quite thick) Fold in zucchini.  Pour into a parchment paper lined loaf pan and bake at 350 degrees for about 35 minutes or until a knife comes out clean.

in the kitchen: zucchini bread

Adapted from here.

(I skipped the chocolate chips, walnuts and subbed lime juice for lemon juice.)

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