Nothing is better on a cold day then the smell of cinnamon, nutmeg and bread. Monday was our first dose of REAL fall weather in the Pacific Northwest (aka dark, windy, rainy etc) so instead of cleaning like I should have, I baked bread. The great thing about this zucchini bread is that if you have a pretty well stocked pantry, you have most of the ingredients on hand AND zucchini are readily available at most farmers markets.
The smell of this bread is insanely comforting and is great on its own or with a bit of butter. The recipe that I use is from an old Cooking Light (original recipe HERE) and was originally made as one of their “lightening up” recipes. I have made a few adjustments to mine, but it’s an easy enough recipe to change yourself as you see fit!
Zucchini Bread (makes 2 loaves)
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon (you can increase or decrease as you see fit)
1 teaspoon nutmeg (you can increase or decrease as you see fit)
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup egg whites
1/3 cup canola oil
1/2 teaspoon grated lemon rind
2 teaspoons vanilla extract
1 large egg, lightly beaten
1 1/2 cups sugar
3 cups shredded zucchini (12 ounces)
1. Preheat oven to 350°
2. Combine the first 6 ingredients (through salt) in a large bowl
3. In a separate bowl, combine the next 5 ingredients (egg whites through egg)
4. Add sugar to the wet ingredients and stir until well combined. Add in the zucchini and stir until just combined
5. Add flour mixture to the zucchini mixture and mix well
6. Divide batter between two 8 x 4-inch loaf pans coated with cooking spray
7. Bake at 350 for 1 hour or until a toothpick inserted in the center of the bread comes out clean.
8. Let bread sit in the pan for about 15 minutes. Remove and cool on a wire rack.
(This bread can be frozen for up to a month!)