Zucchini bread? Carrot bread? Brussels sprouts bread?
I'll take some convincing.
Seriously, though, zucchini bread tastes about as much like zucchini as Rocky Road tastes like a rocky road. In other words, you don't really taste the zucchini.
Not that there's anything wrong with zucchini. There's not. But that begs the larger point, and I'm sure I have one. I'll let you know when it comes to me.
Anyway, my veggiephobic older son loves this zucchini bread, so that should tell you something. And, yes, I told him what the little green flecks were so he knew full-well what he was eating. I think he was really proud of himself. Like, look at me! I'm eating zucchini!
Bravo, young man. Bravo.
What I especially like about this recipe is that even though it doesn't taste like zucchini, it also doesn't taste like a sugar-infused oil slick. Some quick breads are so greasy, and so sweet, you feel like you need a shower and a good dental rinse after eating them.
Not this one. This one's wholesome and will make you feel good.
Recipe for Tender Whole Wheat Zucchini Bread
This quick bread makes an ideal mid-morning snack, or even breakfast, with a glass of milk. It tastes both very healthy and truly delicious, with a subtle sweetness and pleasantly wheaty undertone. It's even better the next day, once the moisture has a chance to settle in and distribute itself evenly. Store at room temperature wrapped in plastic.
1-1/2 cups white whole wheat flour
1/2 cup almond meal
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup canola oil
2 tablespoons almond oil (or canola oil)
3/4 cup dark brown sugar
1-3/4 cup grated zucchini (peel-on)(use a food processor if you have one)
Preheat the oven to 350. Coat a 9x5 inch loaf pan with nonstick spray.
In a medium bowl, whisk together the flour, almond meal, baking soda, baking powder, cinnamon, nutmeg, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the eggs, oils, and brown sugar on medium0high speed for about 1 minute. Add zucchini and beat 30 seconds longer. Dump in flour mixture and beat just until combined.
Scrape into the prepared pan and bake for about 55 minutes, or until a skewer inserted in the center comes out clean.
Cool for 15 minutes in the pan, then turn out to finish cooling on a wire rack. Don't attempt to slice until it's fully cool.