After weeks of not having any time to spend in my kitchen, I kind of missed it. You read right folks, I missed my kitchen!
So this morning, I decided to try and bake something delicious. That and the baristas at Starbucks are starting to notice how often I purchase their pastries…
Tried my hand at Zucchini Bread. Not too shabby if I do say so myself.
I started with a banana bread recipe base, my Martha-like-goddess-friend, Chelsea, shared with me months ago. It’s honestly the best banana bread I’ve ever had. For reals, yo.
My quest to make it into zucchini bread is because anything with little green flecks makes it healthy, right? I was pleasantly surprised that it translates!
Zucchini Bread Experiment
- 1 med zucchini, shredded
- 1/2 cup butter, melted
- 1 cup white sugar (I used half white sugar, half raw sugar for a different taste)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup plain Greek yogurt
- 1/2 cup chopped walnuts (optional)
Preheat your oven to 350 degrees. Grease a 9×5 inch loaf pan.
Stir together the zucchini, melted butter and sugar. Add the eggs and vanilla, and mix. In another bowl, combine the flour, baking soda and salt. Stir the flour mixture into the butter mixture until smooth. Now you fold in the yogurt and walnuts. Pour into your prepared loaf pan.
Bake for 55-60 minutes, or until a toothpick, knife, fork, or drink umbrella inserted into the center of the loaf comes out clean. Now, the hardest part… let bread cool for 15 minutes in pan. Carefully remove. Slice yourself a nice big piece with a serrated knife and enjoy!
I won’t tell you’ve been sneaking zucchini bread all afternoon if you don’t!