I love zucchini. It is one of my favorite veggetables We used to grow plants that were bigger than me (and sometimes monstrous, mutant zucchinis as well) when I was younger. I have come to look forward to not only oven roasted or barbecued zucchini, but also zucchini bread in the spring and summer. It seems wrong to bake a vegetable into something bad for you (unless its sweet potato fries, and then it's just fine : ) ), so I tried my best to make my bread as healthy as possible.
Makes one loaf
2/3 cup sugar
1 teaspoon vanilla
1 and 1/2 cups freshly grated zucchini
1/3 cup melted butter
1 teaspoon baking soda
1 and 1/2 cups whole wheat flour minus 2 tablespoons (I added 2 tablespoons flax seed, and whenever you add a dry ingredient you need to take away an equal amount of flour to keep dry to liquid ratios as they should be)
1/2 teaspoon nutmeg (I used freshly grated)
2 teaspoons cinnamon
2 tablespoons flax seed
2. Butter and flour your pan. (I always always always butter and flour pans instead of spraying with oil. Pam and other oils are not only bad for your health, they are also in extremely unsustainable packaging, take a great deal of energy to pack and ship to you, and they are more expensive than alternative methods (not to mention the weird taste they can have). Butter and flour is just as easy.)
3. Mix together sugar, eggs, and vanilla.
6. Add cinnamon and nutmeg. Mix thoroughly.
7. Put batter into pan.
8. Bake for 40-60 minutes (it depends on your oven when you need to take it out. Mine was done at about 45 minutes). Remove from oven when a toothpick inserted to the center comes out clean.
10. Spread with butter (optional) and enjoy.