One of my fondest memories growing up was baking in the kitchen with my mom. And along with the ever-present banana bread and bran muffins, we would often bake a zucchini bread.
Seriously, whoever thought of putting vegetables into “bread” form was a genius. My kids hate zucchini. I am not a huge fan (it’s bitter tasting!). So while this wouldn’t exactly be considered a serving of veggies, it’s pretty tasty. And true to it’s name, it is a fast recipe to put together in under 5 minutes!
Zucchini Zip Loaf
3 eggs
1 cup oil
1 1/2 – 2 cups sugar
1 teaspoon vanilla
2 cups shredded zucchini
1 1/2 cups flour
1 cup whole wheat flour
1 cup wheat germ (or slightly less than 1 cup of bran)
1 teaspoon salt
2 teaspoons nutmeg
1/2 teaspoon baking powder
1 teaspoon baking soda
Beat together eggs, oil, sugar, vanilla and zucchini. Add in the dry ingredients and mix on low until combined.
Pour into lightly greased metal or double-wax paper-lined glass loaf pans. Bake @ 325 for 1 hour. If you’re using the glass pans, peel off the wax paper and cool.
