Zucchini Bread.

“Pop Tarts? Cereal? Oatmeal? Eggs? Waffles? Toast? What will it be today kiddos?” I get so bored with breakfast.

I love zucchini bread, but I never know if it is considered breakfast or dessert.

My thinking….

• If banana nut bread is considered breakfast, wouldn’t zucchini bread as well?
• Zucchini bread has sugar and flour therefore it must be dessert. {hmmm…..Pop Tarts? Sugar. Kid Cereal? Sugar. Waffles? Flour.}
• This recipe has THREE CUPS of zucchini. How else would I ever get my kids to eat that much zucchini??

My conclusion….

This morning the zucchini bread will be breakfast. My kids will start their morning off with a serving of a green vegetable.

And because Jackson, Garrett, and Aaron devoured it…..

(Jackson wasn’t in the picture mood)

…it’s a good thing the recipe makes 2 loaves.

Maybe it can be a dessert as well.

Zucchini Bread Recipe:

2 1/4 C flour
2 t cinnamon
1/8 t ground cloves
1/2 t salt
1 1/2 t baking soda
1/2 C canola oil
3/4 C granulated sugar
1/2 C brown sugar
3 eggs
2 t vanilla
zest from one large orange
1/2 C sour cream
3 C grated zucchini
optional: 2/3 C chopped pecans

Topping:
2 T white sugar
2 T brown sugar
1/2 t cinnamon

• Preheat oven to 350 degrees. Grease and flour 2 loaf pans and set aside.
• Combine flour, cinnamon, cloves, salt, and baking soda in a bowl and whisk to combine. Set aside.
• Beat eggs, oil, sugars, and vanilla for about 30 seconds. Add sour cream and orange zest and beat to combine. Mix in zucchini.
• Add dry ingredients and mix just until combined.
• Divide batter between 2 pans. Add topping.
• Bake for 50-60 minutes or until a knife comes out clean.