First Bakes: Yellow Zucchini Bread

How did I manage to go this long without baking zucchini bread? It’s not like I didn’t see the thousands of pins exulting in praise for the beloved loaf. Maybe, deep down I thought it would be the bread form of the pumpkin spice latte (aka overhyped and underwhelming). I don’t know, but when my mom dropped off a load of yellow zucchini, I knew, it was time.

I looked up a recipe on Pinterest. I’ll add the link below. The ingredients were so basic:

The original recipe also called for baking powder. I omitted it because I ran out last week and forgot to put it on my grocery list. Oops🤦🏾‍♀️ Luckily, you’re not going to miss it.

You should start by grating your zucchini. You only need 1 1/2- 2 whole Zucchini for a single batch. I’m going to warn you, it’s freaking delicious so double up!

For Christmas, Mr. AD got me the shredder and accessory kit for my stand mixer. It is amazing! I thought upgrading from my box grater to a mandolin was really stepping up in the world. That was nothing! The kitchen aid provides truly next level shredding. 0 effort, 2x the output and in 1/2 the time. Need I say more?!?

Beside the shredding, it’s a toss and bake recipe. That means, throw everything in the bowl together and mix. I made oversized muffins instead of a loaf. I used non stick pans and the muffins popped right out. I baked each batch for roughly 15-18 minutes.

Try it out! Tag me in your insta posts so I can see your bits of yummy goodness!

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