Nerds Gotta Eat: Zucchini Bread

Alright Fangirls, lets talk about this super tasty bread. When I last saw Rob’s parents, it was at a dinner specifically so I could meet his maternal grandparents (and uncle). His mother created a magnificent spread of food, and made us some Zucchini Loaf for dessert. Being (possibly) the pickiest eater on the planet, I was not super about the idea of eating anything zucchini because I’m usually not a fan of it. I was assured that this would change my mind, and as skeptical as I was, I tried it. It was incredibly delicious, and I’ve now made it twice on my own (which is also my first time making bread), with a zucchini from Rob’s mother’s garden!


So, for this you’ll need:
3 1/4c flour
1 1/2tsp salt
1tsp ground nutmeg (optional)
2tsp baking soda
2tsp ground cinnamon
1 1/4c sugar
1c honey
1/2c canola oil
3 eggs & 2 egg whites, beaten
1tsp lemon juice
2c grated zucchini


Start by preheating your oven to 350*F. Then, grease up a loaf pan and muffin tin with cooking spray, and put cups in the muffin try if you’re so inclined. Set them aside.

Grate your zucchini while your dry ingredients are mixing on low. You’ll want those dudes nice and fluffed. Then, beat your eggs & egg whites, and mix together with the rest of your wet ingredients (including the zucchini). Double check that your dry ingredients haven’t gone anywhere, and take a minute to appreciate your hard work.


Fold your wet into your dry and mix until there are no dry spots. Let it sit for another moment (presumably while you revel in your glory). When you’ve had enough of that (no more than 10 minutes, please), go ahead and scoop the mixture into the muffin cups and loaf pan. Pop them in the oven until they are browned and the fork test passes. Then set them on a cooling rack, and let them chill a bit.

I’ve found that this is not only sweet enough for dessert, but also healthy enough for a brunch, and they also freeze well. So it’s a very good combo. I’ve currently got about 3/4 of a loaf and 10 muffins in the freezer, along with the couple muffins out. It’s a pretty solid system. I didn’t want the zucchini to go bad, so this was a good way to make sure that it would be used!

I highly recommend this recipe because it’s simple and I whole heartedly believe that if I can handle it, so can you. So go forth and bake, Fangirls! Because this is some fuel that’s fit for a fangirl.











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