Kid-Friendly Zucchini Bread Recipe

An Original Recipe Brought to You
From the Farmhouse Kitchen at Root & Branch Farms

Ingredients:

• 3 eggs (or vegan egg equivalent)
• 1 cup brown sugar
• 1 cup granulated sugar (I use organic raw cane sugar – I prefer the Florida Crystals brand which is available at most grocery stores)
• 1 cup oil
• 2 cups grated zucchini (I leave the peel on the zucchini for added color and nutrition)
• 1 teaspoon baking powder (I use Trader Joe’s baking powder which is aluminum-free)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons vanilla (I use Trader Joe’s Organic Alcohol-Free Pure Vanilla)
• 3½ cups organic all-purpose flour
• Spray oil

Instructions:

1. Rinse the zucchini and chop off the ends. Do not peel the zucchini. Using a course grater (a grater with the larger holes), grate 2 cups of zucchini. You should not squeeze out the zucchini shreds. You need all the moisture zucchini naturally has for this recipe. Set the grated zucchini aside.
2. Heat oven to 350 degrees Fahrenheit.
3. Add the eggs (or vegan egg equivalent), brown sugar, granulated sugar, and oil to a large mixing bowl, and stir well.
4. Add the grated zucchini to the other ingredients in the bowl, and mix.
5. Add the baking powder, baking soda, salt, and vanilla to the bowl, and mix.
6. Add the flour to the bowl, and mix the batter thoroughly to combine. Make sure there are no flour clumps at the bottom of the bowl.
7. Grease two 9×5-inch metal loaf pans with spray oil. Divide the batter equally between the two loaf pans.
8. Bake for 1 hour, or until a toothpick comes out clean when testing the loaves. The bread should be a golden brown in color.
9. Cool the bread, then enjoy it plain or with some butter!

Yields 2 loaves.

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