Zucchini Bread

If I don't start cooking from other blogs and books soon, I might just have to make this a 'Julie and Julia' style blog dedicated to recreating recipes from Smitten Kitchen. 

Do you like the bigger photos? 

Seriously, I have been cooking exclusively from Deb's blog for the past month. She has the most gorgeous photos I've ever seen on a food blog- even things I don't eat (meat) or like (asparagus), I want to eat! It's a testament to her photos as well as her writing. 


So when I was in Bodrum last week I made zucchini bread. My boyfriend is a huge fan of banana bread, and I make it on a regular basis for him. But I wanted to try something different; a sweet bread, that consisted of some veg, too. (Even though I am usually opposed to putting veg into things that usually don't feature them. I'm looking at you, black bean brownie!)

I have mixed feelings about this bread. The recipe was good and it turned out how it's supposed to, but I just wasn't feeling it as much as banana bread. You can't taste the zucchini, so I don't really understand why it's added. My sister said zucchini bread came about to use up all the extra zucchini that people would grow (apparently it grows super easily). Either way, I decided to feature it here anyway because its good and it would be a good way to use extra zucchini, if you happen to have some lying around. I would rather use my leftover zucchini in a stir-fry next time. 


Changes to the recipe:
1. 1 1/2 cups diabetic sugar (instead of 1 3/4 cup normal sugar). 
2. 1/2 whole wheat flour, 1/2 normal flour (instead of all white). 
3. I also added 1/2 cup chopped walnuts.