Zucchini bread is something that’s always been on my to-bake list, but it was at the bottom of the list. I had never eaten zucchini bread before, and I admit I was a little scared of what it might taste like!
A friend of mine recently baked a loaf of zucchini bread which did not turn out as she had planned, so I decided to try the recipe that I had bookmarked a few weeks ago from Made By Melissa, thinking I could recommend the recipe to my friend. I chose this recipe because of the use of ginger – I just love the taste of ginger!
Melissa’s recipe makes 2 8×4-inch loaves; I decided to make 1 loaf and use the rest of the batter for muffins (more kid-friendly, I thought). I had just enough batter to make exactly 12 muffins.
I was totally blown away by this zucchini bread. As I said, I had never eaten zucchini bread before, and didn’t know what to expect. It is possibly the moistest bread I’ve ever eaten, and while it might have had a slight taste of zucchini, it tasted mostly of cinnamon and ginger. It was absolutely delicious.
I will definitely be making this recipe again! I can’t believe I’ve waited this long to bake zucchini bread. My next venture with zucchini might include chocolate zucchini cupcakes – the zucchini made the bread so moist, and I would love to see if it has the same effect on chocolate cake.