Oh HELLO AWESOMENESS!
This Zucchini Bread has made my whole week! We seriously have so much squash in our garden (I think I might have mentioned this yesterday…) that I’m giving it away, baking up a storm and searching out every possible way to eat it (that also doesn’t make us cringe at the thought of eating one.more.zucchini!).
I found this recipe on the Food Network from Paula Deen. Now Paula is DEFINITELY not known for her overly healthy meals, more for butter and sugar and oh.so.fabulous southern food deliciousness. So when I saw this recipe, I knew it would not be the healthiest bread we could make, but it would taste DARN GOOD!
The sweet, the spices, the moist with the crunch of the crust…the nutty flavor (without crunching into nuts), and the salty melted butter…oh.my.goodness!
That being said, there were quite a few suggestions in the comments for substituting applesauce, and using agave nectar. I will definitely try playing around with it a bit to see what we like over at the Coady House. But until then, we will happily be munching away at this SUPER EASY, SUPER SCRUMPTIOUS bread! (and I will not tell you about the 4 muffins I have consumed while writing this post either…)
Few changes I did:
1. Addie and I made this together today (fun summer project to do with the kids). I ended up filling 12 muffin tins with paper liners (baked 25 minutes), and then splitting the rest between 2 loaf pans (baked 45 minutes). Please note, I also bake using a convection oven, so a little faster than the norm.
2. I love the flavor nuts give to baked good, but I hate biting into a nut. Does that make sense?? Crazy, I know. I used my food processor to finely chop the walnuts, placed them to the side, then grated the zucchini in the food processor and set it aside to make my life a little easier….
3. We called this “Zucchini Cake” in our house instead of bread…which it kinda is…but anything with the word “cake” attached is deemed worthy of eating no matter if there is a green veggie baked inside.
Go here for the full recipe for the Zucchini Bread.