Grandma decided to give my little girl an olive oil hair mask today. I figured objecting wouldn’t do much to help my daughter’s cause, so I watched as she got ‘pampered’ by Grandma’s ancient beauty traditions. My little one seemed to love it, which makes me worry about the spa bills she’ll be racking up when she’s old enough.
Since the olive oil was out and about, I decided to make good use of it in the kitchen by concocting something new…and green. Enter my newest treat – olive oil zucchini bread (with a scent to match my daughter’s scalp). I know the zucchini is a bit out of season, but my daughter recently started eating solids and zucchini happened to be in her menu this week. Since she can only eat so much, I had leftovers on the premises.
The bread is moist, sweet and crunchy. I use pepitas instead of walnuts because the flavor is less overpowering but they still add texture to the bread. If you’d like to change it up a bit, you can replace the raisins with semi-sweet chocolate chips and the pepitas with walnuts (or pecans). It really depends on your preference.
Ahhhh the smell of warm baked bread drifting through the house again. It’s been ages since I’ve reconnected with my baking self…it feels good to be back.