One Friday evening, a few years ago when I had moved back to my parents’ house for a while, I was starving after a mentally exhausting math class (no surprise I’m a right brain, right?). On the kitchen counter, I saw a pan of some sweet bread that looked amazing, soft and moist, and smelled like cinnamon. I have a real love affair with cinnamon. It’s so warm and spicy and comforting. I love fall baking because I can put cinnamon in everything, a lot of cinnamon, and no one will be upset about it.
So I saw this delicious-looking baked good on the counter that smelled intensely of cinnamon and didn’t have a ‘Not for Emily’ note on it. I cut myself a massive piece and nommed my heart out. It had cinnamon, brown sugar, vanilla, and a texture that I couldn’t quite place. When my mom came home she told me that it was zucchini bread that she had gotten from a friend and didn’t like. After I stopped gaping at her in disbelief that she wouldn’t want something so damn tasty, I asked her if her friend would mind giving me the recipe. She was kind enough to give it to me, and since then I’ve changed it and added to it to make it my own.
Since then, I have loved making zucchini bread. It’s a great after school/work snack, and its great to bring to group events like potlucks or housewarming parties. My recipe is super easy, the hardest part is grating the zucchini – great arm workout though. I’ve taken to baking a pan almost every Sunday so that we can eat it throughout the week. It’s sweet, moist, and quite filling. I’ll eat a piece when I get home from work at 4:30 and be good to go until we start cooking dinner around 7.
This recipe starts with grating 2 medium sized zucchini. Seriously, just cut off the stems and grate like mad. There will be a lot of water when the zucchini is grated. Save it! It helps make the bread incredibly moist and soft!
In a separate bowl, I mixed eggs, vanilla and cinnamon with white and brown sugar. After those were fully mixed, I added a cup of olive oil. I gently and slowly whisked the oil in so that I didn’t have oil spilling over the sides of the mixing bowl. It will take more than just a few stirs to get the oil fully incorporated. In a separate bowl, I whisked flour, baking powder, baking soda, cinnmon and salt together. I like to use whole wheat flour in this recipe because it gives the bread a more complex flavor and texture. When the dry ingredients were well mixed, I stirred in the wet ingredients. Then I added the zucchini, water and all.