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!

– 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

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.

Adapted from here.

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

About Amanda

Amanda Robinson is the eco-chic, green living, fitness loving mom behind Natural Mommie. Since 2009, Amanda Robinson has been the source for moms to learn how to bring more balanced green beauty, eco-friendly, sustainable, organic products into their homes without being too “crunchy” or “granola”. Amanda is passionate about design, wellness and inspiring moms to make more eco-friendly and healthy choices without having to trade in their stilettos for Birkenstocks. In addition to Natural Mommie, Amanda is also the owner and designer behind Top Knot Style - a beautiful collection of handmade oversized luxury knitwear.

One thought on “in the kitchen: zucchini bread

  1. I have been looking for a good zucchini bread recipe and this sounds good although I have to have walnuts! Thanks for sharing:)

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