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Zucchini Bread

Aka cinnamon bread.

Every so often Mick decides, before even trying it, that he doesn’t like something. This is so not cool with me and usually doesn’t go over well. So, every so often I need to tell a little white lie to get food into his mouth.

Enter… cinnamon bread. It smells good, it tastes good, and it goes really well with coffee, just warm it up and maybe spread on a little butter. Yum! It definitely doesn’t have zucchini in it! Those little green specks… those are…. Um… spices? Yeah! Spices… that’s why I call it cinnamon bread… there is cinnamon in it… you know… among other things.

In the end – I won. He ate the cinnamon bread and agreed that it is pretty good. At which point I let him know that those green spices were in fact zucchini. BAM. I’m sure he doesn’t appreciate my tricksy ways… but a girl’s gotta do what a girl’s gotta do.

This is a really delicious zucchini bread recipe and I will absolutely make it again. The original recipe called for walnuts and dried cranberries but I think those ingredients ruin food so I skipped them.

Zucchini Bread

2 eggs, beaten

1 1/3 cup sugar

2 teaspoons vanilla

3 cups grated fresh zucchini

2/3 cup melted unsalted butter

2 teaspoons baking soda

Pinch salt

3 cups all-purpose flour

1/2 teaspoon nutmeg

2 teaspoons cinnamon

Preheat the oven to 350°F. Butter two 5 by 9 inch loaf pans.

In a large bowl, mix together the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter.

Sprinkle baking soda and salt over the mixture and stir it in. Add the flour, a third at a time, stirring after each incorporation. Sprinkle in the cinnamon and nutmeg over the batter and mix.

Divide the batter equally between the loaf pans. Bake for 55 minutes (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

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