Whenever I pass by zucchini bread at the farmer’s market, I ponder buying it, but I can’t ever get myself to go through with it. I have this image of chunks (or even worse stringy bits) of vegetables coming up at every chew. I love vegetables and I love bread, but the two together? That’s just crazy talk.
But then I saw this recipe at the blog LemonBasil and decided to get over myself and try it, especially because this recipe is really healthy with whole wheat flour and maple syrup instead of sugar. Interesting, no? I actually used half maple syrup and half agave to go for some natural sweetener.
I made this for a picnic by the Hudson River and realized that natural lighting is so clutch. If I had a patio or even a stoop, all my homecooked meals would look like this. Sigh.
I didn’t really love it but not because it wasn’t good; I think I was just expecting something savory and it’s actually just sweet bread. (Shocker considering the maple syrup and agave.) Since the zucchini is so finely shredded with a grater, you can’t even taste any of that. But it is actually good, healthy bread if you’re in the mood for something sweet. My roommates loved it and it was fun (and easy) to make, so it’s all good for me! Certainly worth trying!