Zucchini Spice Bread

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I know what you’re thinking. Zucchini (or courgette) in bread!? Why would someone ruin a perfectly good bread by adding green vegetables into it? Until only a few hours ago, I used to think the same. This whole baking excursion came about when I found out that Thursday (April 25th) was National Zucchini Bread Day in the US. Now, if a bread has its very own day then it has to be good, right? That was my logic anyways. So I trusted in the random food day holidays of a country I don’t even live in & took the baking plunge. 

I did not regret it. 

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I’ll admit that I played it a little safe. I didn’t want to just go with some random recipe on the internet for a bread I was so unsure of, so I did some research. I wandered around the internet until I came across Martha Stewart’s Zucchini Spice Bread recipe. A trustworthy recipe? Definitely. & we all know of my undying love for all things cinnamon. 

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The recipe is delicious. I’m eating some right now. It’s my third slice, I kid you not. I figure that it’s kind of healthy because of the zucchini. That’s what I keep telling myself anyway…

The spices really shine through in the bread, it is amazing. The zucchini made the whole load extremely moist. We’re talking EXTREMELY moist, it almost broke in half when I tried to move it from the wire rack. I’m not going to lie, there was a brief moment of panic when I thought I wouldn’t make it to the board. Alas, everything was fine in the end & my tummy is extremely grateful I put my trust in Martha Stewart. You should too. 



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