Cinnamon and Sugar Zucchini Bread

Hope you all like zucchini!

Because I got a whole boatload of zucchini recipes!  I mean, my family has been eating zucchini for breakfast, dessert, and every meal in between. 

Despite being stepped on by my two year old brother, our zucchini plant is going strong, though thankfully it has slowed some. John Caleb has been banned from the garden, but somehow he always ends up helping dad or me. Because our plants cover every square foot of our raised box and then some, you can't walk between the rows without killing many of the plants. This doesn't deter John Caleb unfortunately.  Whether it be weeding or watering (especially watering!) he wants to help and it is so funny watching him try (albeit sometimes destructive) and he always tells me "I so sorry, Sis!" when I ask him to stop:)  It is the thought that counts, right?
 

He wants to be like the big people, looking under leaves for cucumbers and squash, picking them, and carrying them inside. Some of the cucumbers and squash still are prickly when we first pick them and we've had a couple dropped and bruised vegetables courtesy of John Caleb's tender hands. That's okay, we certainly aren't suffering for any zucchini or cucumbers. Cucumbers are pretty limited, but I have has way too much fun putting zucchini in things recently.

Number 1. Frosted Zucchini Bars

 

Number 2.  Cinnamon Zucchini Coffee Cake.  I won't share the recipe in this post, but this coffee cake is a must try. You will not believe that it is zucchini, and not apples, it in!  I tried it for lunch one day and told my family it was apples and we nearly finished the entire pan.  We loved it. After I told them the truth, they did concede they would not have tried it had I told them what it really was.  My dad raved about it. He said he could've taken it into work and no one would've guessed it was zucchini.  It is easy to make, but it's layers of cake, filling, and crumble make it taste so special (and sneaky!)  Like I said, a must try!  I've made it twice. 

Number 3. This quick bread (which you will get the recipe for!)  Most of my quick breads use bananas, which have a fairly distinctive texture and flavor. I really, really liked the texture of this quick bread which didn't use bananas. It was not too dense and not too light, firm enough to hold a slice in your hand, but soft enough to melt in your mouth.  The spices make your kitchen smell so good while it is baking. My brother wanted to eat as soon as it came out of the oven!  This has been my favorite way to use zucchini thus far. I've also made it twice the past couple days (in addition to the other zucchini coffee cake and brownies that are coming up!)

Cinnamon and Sugar Zucchini Bread

Recipe Source: The Sweet {Tooth} Life. Adapted from a friend. 

Yield: 16 slices

1 cup brown sugar 

1/4 cup canola oil

1/4 cup pumpkin purée (or applesauce)

1 teaspoon vanilla 

1 egg

3/4 cup all purpose flour

3/4 cup white whole wheat flour

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg 

1/8 teaspoon ginger

1/2 teaspoon salt 

2 teaspoons baking powder

1-1/4 cup zucchini (about 1 medium.  I shredded one medium zucchini and packed it in and there was still a little left over.)

Preheat oven to 350.

Whisk brown sugar, oil, pumpkin, vanilla, and egg for about one minute or until combined.  In another bowl, whisk flours, cinnamon, nutmeg, ginger, and baking powder. Add to sugar mixture and stir with a spatula until combined. Stir in zucchini. 

Pour into an 8x4 bread pan and bake for 25-30 60 minutes or until a toothpick inserted comes out clean, with some crumbs. 

Let cool in pan for 10 minutes before gently running a knife around edges. Remove from pan and cut or let cool for several hours more. Once completely cooled, store in an airtight container.

Number 4.  Enough breads and bars!  For this next one, think fudgy and chocolate. Check in soon for the recipe!