I know, I just made some zucchini cake.
But I had a lot of zucchini left over.
So of course I had to use it up.
Since the cake was soo sweet, I needed something a little bit different.
That's where this bread came in!
Sure it has a lot of sugar in it.
But it doesn't have frosting so I'm not considering it a dessert!
Once again, it's a super easy recipe.
Just a simple quick bread but oh so delicious!
I have had wayyy too many sweets this week though.
I had to pawn this bread off on my sister & brother.
I think they might even be getting sick of all my sweets.
Oh well!
:)
I think I need to befriend my neighbors so I can pawn my baked goods off on them.
Yep, that is what I must do!
Oh & I just want to say thanks to those who read my blog.
Thank you for putting up with my rants & all my recipes!
You all are the best!
xoxo
Zucchini Bread
Adapted from: Kitchen Runway
Ingredients:
2 C. grated zucchini
2 C. white wheat flour, sifted
1 C. granulated sugar
1/4 tsp. cloves
1/4 tsp. nutmeg
1 1/2 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 egg whites
3/4 C. canola oil
1 tsp. vanilla extract
Directions:
Heat oven to 350 F.
Spray loaf pan with cooking spray & use paper towel to blot excess oil.
Combine all dry ingredients in a medium bowl.
Whisk egg whites, oil & vanilla.
Gradually add dry ingredients to wet ingredients & stir to combine.
Add grated zucchini & stir to combine.
It might seem dry at first but the moisture from the zucchini will help it come together.
Pour into prepared loaf pan.
Bake on middle rack of oven for 50-60 minutes or until tooth pick comes out clean.
Let bread cool in pan for 10 minutes.
Transfer to a cooling rack.
When fully cooled, slice & enjoy!