The first time I came across zucchini bread, I was a little apprehensive about trying it. I wasn’t really sure what to expect, so I simply avoided it. Eventually I tried a piece at a party and found myself going back for seconds. After that, I was hooked. This Zucchini bread is a staple in our home,  to the point that it is my daughter’s absolute favorite snack to take to school. It is  incredibly easy to make and impossible to mess-up. This loaf is unbelievably moist and full of flavour. It makes a perfect breakfast, snack or dessert. I developed this recipe when I was trying to add vegetables to everything and anything that I fed my children.  It tastes a lot like gingerbread, so they have no idea that there are any vegetables in it, which makes it a great treat for them to eat while still having  nutritional benefits. I recommend letting the loaf cool completely in the pan before cutting, as it is very delicate immediately out of the oven. Enjoy!

Ingredients:

• 2 large green zucchini, shredded
• 1½ cups brown sugar
• 2 large eggs
• ½ cup grape seed oil
• 1 1/4 cup flour
• 2 tsp cinnamon
• 1/4 tsp ground cloves
• 2 tsp baking powder
• 1¼ tsp baking soda
• 1/4 tsp sea salt

Directions:

• Preheat oven to 325ºF.
• Grate the zucchini into a large bowl
• Add sugar, eggs, and oil, and mix with a wooden spoon until smooth.
• In another bowl, mix together flour, cinnamon, cloves, baking powder and baking soda
• Pour the wet ingredients into the dry ingredients and mix well
• Pour batter into a greased bread pan. Bake for about 45-60 min (until a toothpick inserted into the middle comes out dry).
• Let cool completely inside the pan, then transfer to serving plate
• Enjoy!