Sunday, September 15, 2013

Mama's Cinnamon Zucchini Bread

The scent of warm zucchini bread means one thing... Welcome FALL.      I wish I could bottle the smell in our house while this bread is cooking. The smell of cinnamon and sweet brown sugar makes me want to wrap myself in a blanket and forget about my responsibilities.  

The frist time I made this recipe was in college when I decided to break open my family cookbook for the first time.   It was after making this zucchini bread recipe that I realized how fun it was to create something that made others so happy.   My roommates (and myself) were quite surprised at how good it turned out and found ourselves making it whenever we could get our hands on a free zucchini.  

Years later,  I am making the same zucchini bread that now delights my young children.  My two year old could eat a whole loaf if I let him.  With his egg allergy,  I substitute an extra 1/4 cup of pureed zucchini and a little extra oil and it tastes just as good.  The texture turns out a little more crumbly without the eggs but it all ends up in crumbs anyways with kids eating it.

1 comment:

  1. I have this in the oven now! The only thing missing... is how long do you cook it for? I guess I will just keep looking until it seems done :)


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