Zucchini bread

Zucchini bread | Photo by BNF

Some days, a granola bar just won’t cut it.

But most of the time I don’t want that either.

I struggle with what to eat for breakfast.

Like. Every. Single. Day.

My mom – as recently as last week, mind you – reminded me of the importance of eating protein in the morning.

She (bless her sweet heart) used to give me about 9 million options in an attempt to be nice about not allowing me to skip it.

“Do you want cheese toast? How about a scrambled egg sandwich with tomato? Or cereal? What about an egg with toast?”

My dad was the same way. “No” was not an option.

My brother hurled many a oatmeal/grits on the trek (up the mountain) from our dad’s house to the bus stop.

Can’t a girl just have a cup (or four) of coffee and be done with it?

It’s actually sort of funny, because I spend most of the rest of the day obsessing over my next meals and how delicious my packed lunch/dinner will be.

For the days when I really can’t stand the idea of breakfast, I usually have some instant breakfast.

You know – the chocolate/strawberry/vanilla flavored powdered stuff you put in milk?

It’s basically vitamins in a glass. The grown-up version of Pediasure.

But my tolerable breakfast options widened a few months back when my cousin Stephanie made me some zucchini muffins as a thank you for watching their adorable pooches.

My cousin's dogs ... sharing. | iPhone photos by BNF

But back to the muffins …

Holy deliciousness!

She gave me a huge bag of them. I’m talking humangus.

And lucky for me, hubby decided not to stray from his usual granola-bar-each-day-no-matter-how-tasty-the-muffins-are breakfast.

More for me.

This zucchini bread recipe works for bread or muffins.

I ususally make the muffins and freeze half for later.

Hey, it’s another week without having to fret over breakfast choice.

Note: Serve these warmed with cream cheese or butter and you can’t go wrong.

What you’ll need:

  •  2 1/2 cups sugar
  •  3 eggs
  •  3 cups flour
  •  3 tablespoons vanilla
  •  1 cup vegetable oil
  •  2 cups zucchini, grated
  •  1/4 teaspoon salt
  •  1 teaspoon baking soda
  •  1/4 teaspoon baking powder
  •  1 cup nuts (optional)
  •  3 teaspoons cinnamon

Directions

1. Preheat oven to 350 degrees.

2. Combine all ingredients.

3. Pour into two greased loaf pans.

4. Bake for one hour. (**If making muffins, put into greased muffin tins and bake for roughly 17-20 minutes – keep checking after 15 minutes depending on how small/large you make them.)

Source: Cully’s Kitchen

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15 Responses to Zucchini bread

  1. I love zucchini bread, great recipe. I’m not big on breakfast, but would love this as a snack.

  2. quilt32 says:

    I have made a lot of zucchini bread in my time – I’ll have to see if this one is a little different from the recipes I have. It’s a very good choice for breakfast.

    Love the dog pictures – my daughter used to have a beagle named Bailey.

    • Hi Lillian! You know, I’m wondering if this recipe has more sugar than most. Or maybe all white instead of brown? I’d definitely be up for trying another variety if you have something different.

      And my cousin’s little Bailey the beagle is sooo sweet. She loves to be held and howls if you don’t pay attention when you walk in the door. (My dog Baxter is half beagle, too. And we, of course, love him to pieces.)

  3. Poushali says:

    Ginny, I’m not sure how you feel about green smoothies as breakfast, but look it over please :)) When I first saw them I went ewww gross thats’ WAY too green, but tried it out one day and they really are freakin’ amazing. And maybe will help expand your breakfast options :-)

    Do check out the rest of the blog as well — it’s an excellent vegetarian/organic blog by one of our current MFAs, Terita. And I love the idea of her project, too!

    • Thanks, Poushali! You know it’s funny that you mention it, because I was just this week talking about buying a blender for breakfast smoothies. No joke. Also, the green smoothie looks like the “superfood” that Dave drinks every morning. But this route would probably much cheaper, too. I’ll let you know how I like it! :) And thanks for the blog reference – I always am up for a good foodie blog. oxoxox

  4. Poushali says:

    Ooops, forgot the link itself, sorry! Here you go:

    http://www.teningredientproject.com/green-smoothies

  5. Casey says:

    Despite the fact that you stole my brainwaves straight from my head, I do have to admit that your bread looks delicious.

    I might have to try this one – I’m not much for baking, but these easy bread recipes are right up my alley.

    • Haha. And why, thank you, so does yours! :) This is a pretty simple, dump it all in the bowl recipe, which I know you’re a fan of. However, the pain with this recipe is shredding the zucchini. I used a food processor, but without it, it would be be a bit more tedious I think.

  6. Christina says:

    Mmmmm…this is the time of year for zucchini bread! Love it!! :D

  7. Yum!! I haven’t made zucchini bread in years but your post has got me craving it again!

  8. Ellie says:

    You should also try Chocolate zucchini cake with a little powdered sugar on top while it is still hot. I’m not a big zucchini fan.

    • I *should* try that – it sounds amazing. It’s funny, though, I’m not a huge zucchini fan either, but I love it in this recipe! :) Love you, Ellie-meister! oxoxo

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