{Tasty Tuesday: Zucchini Bread}

Now that the weather is getting cooler and it's starting to feel like Christmas, all I want to do is bake.  I just want to make some yummy treats to enjoy at home.  I want a nice piece of warm zucchini bread for breakfast with my hot tea and I want to have it again for a snack, and then again at lunch. 

Is this just me?  (Don't answer that.)

My mom sent me this zucchini bread recipe a while back since she knew I had some freshly shredded zucchini waiting to be added to a baked good in my freezer, but I didn't have the time to make it until recently.  I am so glad, too, because it was the prefect warm bread to welcome in this wintery season that is inching its way into California. 

I did have a piece for breakfast.

And I did have a piece for a snack.

And I did have some more for lunch.

I'm not even mad about it, either.

But now is the time I share the recipe so you can enjoy it, too.  Like I said before, there's nothing like comfort food this time of year.  Unfortunately, I'm not sure where this recipe came from.  I'd like to claim it for myself, but at this point in my life, I can't come up with something as heavenly as this.  One day...

Yummy Zucchini Bread

What You'll Need:

2 cups flour
3/4 tsp. baking powder
1 tsp. baking soda
1/2 tsp. each salt, cinnamon and nutmeg
1/4 tsp. ground ginger
1 cup firmly packed dark brown sugar
1/4 cup sugar
2 large eggs
about 1/2 cup vegetable oil
2 cups packed shredded zucchini

1.  Preheat oven to 350*.  Spray a 4" x 8" loaf pan with nonstick spray.  

2.  Whisk 2 cups flour with other dry ingredients (except sugars) in a bowl.

3.  Beat sugars, eggs, and oil until blended.  Slowly mix in zucchini.  Gradually beat in flour mixture until just combined.

4.  Scoop batter into pan.  Bake until toothpick inserted in the center comes out clean, about 1 hour.  Cool 10 minutes, then invert onto a rack.  Turn over, let cool completely.

 Happy Tuesday!