Until last week, I had absolutely no idea that I liked zucchini. I had never ordered them at restaurants; I was never served them as a child (at least that I can remember). And when Kevin and I subscribed to emeals, we were sent a basic tomato and zucchini salad recipe that I absolutely fell in love with, so I’ve been on a huge zucchini binge the last week.
But, since it’s me, I have to bake something to truly love it.
Introducing my Cinnamon Zucchini Bread recipe, adapted from Ettie’s Fail-Proof Zucchini Bread recipe.
Cinnamon Zucchini Bread
Yields 1 loaf
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon + 1 teaspoon ground cinnamon for garnish
¾ cup vegetable oil
1¼ cup white sugar
1 cup dark brown sugar
3 teaspoons vanilla extract
2 cups zucchini, grated
½ cup pecans, chopped
1. Preheat the oven to 325°F.
2. In a large bowl, sift together the flour, salt, baking powder, baking soda and cinnamon.
3. In a separate bowl, whisk the eggs, oil, sugar, brown sugar, vanilla and zucchini. Slowly stir the dry ingredients into the wet ingredients, and stir to combine. Mix in the walnuts.
4. Pour the batter into a prepared bread pan. Sprinkle cinnamon over the top of batter.
5. Bake for 60 to 75 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool on a rack for 20 minutes before removing the bread from the pan.