Quick Breads

Award Winning Zucchini Bread

First things first: I did not win an award for this bread.


However, I did win an award for being the biggest idiot on the planet this morning. I am the proud owner of 5 stitches in my left hand from being careless with our brand new knives. I was slicing a roll for Alexander’s lunch, and instead of putting the roll on the counter, I held it in my hand. Just as I was saying to myself, “This probably isn’t a good idea”, I felt the knife go right through my ring finger. I immediately pulled off my engagement ring, took a close look, and knew where I’d be spending the morning.

At the brand new ER down the road. 

Can’t wait to see the bill for this little adventure.

Award Winning Zucchini Bread – adapted from Sally’s Baking Addiction

  • 1 large egg
  • 1/2 cup light or dark brown sugar
  • 1/4 granulated sugar
  • 1/2 cup vegetable oil
  • 1 large zucchini, grated
  • 2 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp ground cinnamon
  • Handful oatmeal, for sprinkling on the top

Preheat oven to 350 degrees. Spray a 9×5 (or 8×4) loaf pan with nonstick spray. Set aside. In a medium bowl, whisk together the egg, brown sugar, granulated sugar, oil, zucchini, and vanilla until evenly combined. In a large bowl, whisk the flour, baking powder, baking soda, and cinnamon together. Pour the wet ingredients into the dry ingredients and mix with a large wooden spoon or rubber spatula until combined. Avoid overmixing.Spread batter into the prepared loaf pan. Sprinkle with oatmeal and bake for 35 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool before slicing.


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