Zucchini bread is one my all-time favorite breads. It is my go-to recipe when I have zucchinis that have been in the fridge crisper just a little too long. You could say I have attempted many different recipes for zucchini bread in the past few years but never quite found THE ONE.
You know what I mean. The bread is so perfectly light and fluffy, but stays moist for days. A bread that crumbles into pieces of heaven in your mouth yet have the necessary substance for a weekday breakfast. Yes, that kind of bread.
I have finally come across one that is worthy of singing all my zucchini bread praises. At last, I will have a go-to recipe that will not disappoint me!
The fact that I baked these on Monday night and they lasted through Thursday night is a sheer miracle. Although, 2 adults eating 24 muffins in a span of 3 days breaks down to an average daily consumption of 4 muffins per day, per adult. That doesn’t sound so good or healthy.
At least they have veggies in them! That’s my story and I’m sticking to it. You’re welcome to pretend these are fairly healthy (no butter!) and you can even add some ground flax seed (it’s my latest must-add-to-everything-i-bake ingredient) to make them even healthier and give them a nuttier flavor.
Sorry about the poor quality picture. It was about 9pm and incandescent lighting is a necessity. I will not use flash, no matter how desperate the situation.
Adapted from Smitten Kitchen
Serves: Approximately 24 muffins
1 cup vegetable oil
1 3/4 cups sugar
4 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt