Recipe: Zucchini bread

Mmmmm, zucchini bread. So what if it's loaded with butter and sugar, it has zucchinis in it. So it's gotta be healthy, right?

Right?

Another reason I love zucchini bread is that it's fun to make. There's something oddly satisfying about grating the zucchini with a cheese grater. Weird, I know. But try it before you judge me.

I found a recipe for banana bread on the food network website, switched up the bananas for zucchinis, and made a couple other healthy substitutions. So here's my recipe for vegetable-loaded zucchini bread:

1 cup brown sugar
1 stick butter
2 eggs
3 zucchinis
1 tablespoon soy milk
1 heaping teaspoon ground cinnamon (i like cinnamon)
2 cups oat flour*
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

Preheat the oven to 325 degrees F. Grease a 9x5x3 inch loaf pan with vegetable oil or canola oil.

In a small bowl, combine the sugar and butter and mix until fluffy. Add the eggs and beat well.

Grate the zucchinis with a cheese grater. Combine the grated zucchini with the milk and cinnamon in a large bowl. Add the sugar and butter mixture and stir until combined.

In another bowl, mix the flour, baking powder, baking soda and salt. Slowly add this to the zucchini mixture and stir until combined.

Pour batter into the baking pan and bake 1 hour 10 minutes. A toothpick inserted in the center should come out clean. Set aside to cool, and when cooled, remove from pan.

Enjoy!

*I prefer oat flour or brown rice flour over wheat flour, as I used to be wheat-intolerant.

(I wanted to post a photo of the bread fresh from the oven. Instead, this is the bread two hours later...)