Fall has the best food. I know I’m not breaking any new ground with that statement, but c’mon. Pumpkin, apple, caramel, and cinnamon – all fall’s flavors. Fall gets soups and breads, cookies and bars. Everything’s warm and comforting and makes your house smell amazing!
Which brings us to this zucchini bread. It’s dense, moist, and has just the right combination of sweetness and cinnamony flavor. I doubt anyone would ever guess there’s a vegetable lurking beneath all that yumminess.
The ingredients are things you probably have in your house, which makes this easy to whip up at a moment’s notice. When the zucchinis from my garden come in, I make several of these loaves and give them to friends and neighbors.
Incidentally, this batter makes great muffins as well. Just spoon the batter into a greased muffin tin and bake at 350 for 15-20 minutes. The zucchini in the bread is already sneaky, but if you want to up your sneaky game, you could ice the muffins and tell your kids they’re cupcakes!