This is my very first zucchini bread!!!

Seriously, This Is My Very First Zucchini Bread!

This was a quick bread first for me.  And, that’s something I don’t get to say every day.  It sure won’t be the last.  This was quick, easy, and delicious.  The taste?  Sweet cinnamon cake meets baked cake doughnut.  We both loved this so much that it made an appearance at just about every meal until it disappeared.

We’ll be making this every chance we get.  Not only is it delicious.  But, the house smells like heaven as it bakes.  Seriously, heaven.

Zucchini Bread
makes 1 8×8 inch baking dish

2 eggs
1 cup sugar
1/2 cup vegetable oil (delicately flavored, like canola)
1 teaspoon vanilla
1 teaspoon cinnamon
heaping 1/2 teaspoon nutmeg
1/2 cup toasted pecan pieces, chopped
1 cup zucchini, finely grated
1 1/2 cups AP flour
1/2 teaspoon fine sea salt
1 teaspoon baking powder
1/4 baking soda
barely rolled oats, to top

Preheat oven to 350 degrees F.

Cream eggs, sugar, oil, vanilla, cinnamon, and nutmeg.  Then, stir in chopped pecans and zucchini.  Set aside.  Sift flour, salt, baking powder and baking soda.  Add to the wet mixture.  Pour into buttered 8×8 inch baking dish.  Sprinkle top with oats, if you like.  Bake at 350 degrees F for 53-55 minutes.

Finely grated?

Well, this is the result using my largest grater.  But, it still grates finely.