This is one of the first things I made for Curran when she started eating table food, and she has always loved it {and you'll see why when you see the sugar content}. But it is also a way to sneak in a few healthy ingredients, too.
Zucchini Bread:
3 1/4 cups flour
1 1/2 cups brown sugar
1 1/2 cups granulated sugar
1 1/2 tsp salt
1 tsp nutmeg
1/4 cup ground flax seed
2 tsp baking soda
1 tsp cinnamon
1 cup vegetable oil
4 eggs, beaten
2 cups grated zucchini
{I also sometimes add in grated carrots}
Preheat oven to 350 degrees. In a large bowl, combine all dry ingredients. In another bowl, combine all wet ingredients. Mix wet ingredients into dry. Coat pans well with nonstick cooking spray. Can bake in two standard loaf pans, or sometimes I split batter between one loaf pan and one 12 cup muffin tin. Bake loafs for about one hour, or muffins for 16-20 minutes.
You can really alter this recipe any way you want. I decided to split the sugar content between white and brown, but you could do all one or the other. I also added the flax seed and carrots to the original recipe I found. I have also seen recipes add chocolate chips and orange zest.
