Ye Olde Reliable Quick Bread

OK, first let's get real for a tiny second, then we can return to the fantasy that these things are healthier than they really are: Quick "Breads" are actually cake in disguise. 

But oh are they easy, and oh are they good for the return on your effort.  And, perhaps best of all, we can get away with eating it for breakfast!

Today I'll share one I made yesterday as a way to use our first homegrown zucchini!

Here's the monster plant that gave us a zucchini as big as my forearm!

Zucchini Bread

There are a couple choices you can make on this recipe... read through to the bottom for complete overview.

Ingredients
2 eggs
1 1/2 cups flour (cake or all purpose)
1 cup light brown sugar
1/2 cup canola oil
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground ginger
1/2 tsp salt
2 cups grated zucchini (firmly packed)
1/3 - 1/2 cup nuts (optional)
1 tsp baking soda

Preheat oven to 325 F.  Prepare a loaf pan with Baker's Joy, or. butter pan and lightly flour.

Mix dry ingredients, baking soda, and spices in small bowl.  In a larger mixing bowl (big bowl and a wooden spoon are sufficient for this one!), combine eggs, oil, and sugar.  Beat together; add zucchini, beat until moistened.  Slowly add dry mixture, stir until well combined, but do not over-mix.  Fold in nuts if using.

Bake until toothpick comes out clean, about 60-70 minutes.

* For a lighter color bread, substitute 3/4 cup white granulated sugar for the 1 cup brown sugar.  Change the leavener to 1/2 tsp baking powder and 1/2 tsp baking soda.

* Optional excellent stir-ins: chocolate chips or raisins, or both!

* For extra fancy, you can add a simple melted chocolate glaze drizzle (melt chocolate chips and 1 TBSP butter) together, or, a simple glaze of powdered sugar (start with 1/2 cup), milk (start with 2 TBSP) and 1/2 tsp vanilla extract.  For the vanilla glaze, tweak the ingredient amounts for your desired consistency.

Zucchini Bread - Yum!