Yesterday, a very rainy Sunday deep in the heart of Brooklyn, I was overcome by a strange yet unmistakable urge to bake something.  Not wanting to spend hours trolling around for a recipe that is healthy while also more flavorful than cardbord, I turned to one of my all-time favorite (and beautifully written) foodie blogs, Smitten Kitchen.  There, after minimal searching, I settled on the Zucchini Bread, which proved to be a solid choice.  I chose to do the au natural version, but adding nuts or raisins (as suggested) would only add to the deliciousness.  This makes a great breakfast, either plain or toasted with a smear of almond butter.  Enjoy!

Zucchini Bread

Yield: 2 loaves or approximately 24 muffins

3 eggs

1 cup olive or vegetable oil

1 3/4 cups sugar

2 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

1/2 cup chopped walnuts or pecans (optional)

1 cup dried cranberries, raisins or chocolate chips or a combination thereof (optional)

Preheat oven to 350 degrees. Grease and flour two 8×4 inch loaf pans. (Grease liberally. See those pictures of the cakes inside their non-stick pans? Yup, they’re pretty much hanging out in there for the time being.) Alternately, line 24 muffin cups with paper liners. In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla. Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using. Stir this into the egg mixture. Divide the batter into prepared pans. Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.

- Casey

(photo and recipe via smitten kitchen)

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