Some days are just a little funny, in a weird kind of way. Yesterday was one of those days.
It was the first day of the second summer session of classes. But, the (way too) short little weekend was the only thing separating it from the first summer session's final exam.
I'm teaching in the same classroom at the same time as I was on Friday. But, I'm teaching a different level (luckily one I'm very comfortable with, so that means very little planning work).
It's kind of a deja vu thing, but not really. It was a deja vu day combining the normal first day jitters, a familiar classroom, and another (also very familiar) class. The new faces looking back at me were all that kind of kept me grounded.
So, coming home last night I wanted to bake something new, something completely different, that would snap me out of my deja vu-ey day.
I made this zucchini bread. It's reminiscent of banana bread, but without the whole banana thing happening. (So, I guess in the end I was unsuccessful at trying something completely new. Oh well, maybe it's just that kind of day.)
Cinnamon Sugar Zucchini Bread
Recipe adapted from allrecipes.com
Makes 1 loaf
- 2 eggs
- 1/3 c honey
- 1/3 c brown sugar
- 1/2 tsp vanilla
- 3 tbsp vegetable oil
- 2/3 c whole wheat flour
- 1 1/3 c all-purpose flour
- 2 tsp cinnamon
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 1/3 c peeled and grated zucchini (about 1 large zucchini)
- cinnamon-sugar to sprinkle (about 1 tbsp sugar per 1/2 tsp cinnamon)
Preheat oven to 350 degrees. Grease a loaf pan and sprinkle it with cinnamon-sugar to give the bread a sweet coating.
In a large bowl, whisk together the eggs, honey, brown sugar, vanilla, and vegetable oil. Add the flours, cinnamon, baking powder, baking soda, and salt. Use a fork or spoon to just barely incorporate the dry ingredients into the wet mixture. Stir in the zucchini until it's evenly distributed.
Pour the thick batter into the prepared loaf pan. Sprinkle the top of the dough with more cinnamon-sugar for a sweet crinkly top. Bake the bread for about 50-60 minutes, until a toothpick inserted in center comes out clean. Cool the bread for about 15 minutes in the pan before removing it onto a wire rack to cool completely.