Olive Oil Zucchini Bread

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.

Olive Oil Zucchini Bread

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.

Crusty outside

Pepitas peeking through

Sweet, moist and crunchy

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.

Enjoy!

Olive Oil Zucchini Bread Recipe
Makes one 9×5-inch loaf
Preheat oven to 350o
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
3/4 cup sugar
Zest of one lemon
1/2 cup pepitas (pumpkin seeds)
1/4 cup raisins (optional)
2 eggs, beaten
1/2 cup olive oil (you can replace with vegetable oil if you so desire)
1 teaspoon pure vanilla
1/2 teaspoon salt
2 cups grated zucchini, squeezed of excess moisture
Butter and flour a 9 x 5 inch loaf pan.
Whisk together the flour, baking soda, baking powder, cinnamon, pepitas, raisins and sugar in a medium sized bowl.  Set this mixture aside.
In a second large bowl, blend the sugar, eggs, oil, vanilla and salt together until smooth.  Next, stir wet ingredients into the dry ingredients until well incorporated.  Then add in the zucchini.  Once fully blended, scrape the batter into the greased loaf pan.  Bake the bread until the bread pulls away from the sides of the pan, and toothpick comes out clean – about 55 minutes.  Cool the bread in the pan on a rack for 10 minutes before trying to remove the bread from the pan.

 


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