1. Zucchini Bread
I can’t remember the first time I tried zucchini bread, but it’s one of those things that I always like when I do have it, but kind of forget about when it’s not right in front of me. Thanks to this recipe, I don’t think I’ll be forgetting it again anytime soon! That’s primarily because this recipe is so good, but as an added bonus, this bread freezes really well, so I’ve been baking and stockpiling it to use up the zucchini from our garden.
I’ve never had another zucchini bread that tastes quite this good. I’m sure that some of that might be due to using fresh veggies and eating it straight out of the oven, but the flavor really does have a little something that I’ve never encountered before. I think it’s due to the mix of vanilla and cinnamon against the zucchini taste, which seem to complement each other in a surprising way.
Recipe is courtesy of v monte on AllRecipes.com
PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.
Quick Tip: The zucchini in this bread cooks down a lot during baking, so if you want a more prominent zucchini flavor increase your amount to 3 or 4 cups.
