you must try...

For 'In the Kitchen Monday' this week, Chloe drew bread baking from the activity bin. With lots of Zucchini on hand, we tested a Zucchini Bread recipe. {Including much convincing from me that it would taste nothing like squash!} It is so moist, tasty, and healthy! Perfect for breakfast, a snack, or a treat!

Ingredients:

2 medium zucchini, finely grated
1 cup natural sugar
1 1/4 sticks butter, room temp
2 teaspoons vanilla extract
2 large eggs
1/4 cup organic vanilla yogurt
1 1/4 cups whole wheat flour
1/4 cup ground flaxseed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice (I use TJ's blend)
1/2 teaspoon salt

Directions:

1. Preheat oven to 350 degrees. Lightly coat a 9x5x3-inch loaf pan with cooking spray, and set aside. Beat butter and sugar until light & fluffy. Incorporate eggs, vanilla, and yogurt.
2. In a small bowl, sift together flour, flax, baking powder, baking soda, and spices. Add flour mixture to wet mixture, and stir to combine well. Stir in grated zucchini.
3. Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted in center of loaf comes out clean, about 45 minutes. Cool completely on a wire rack.