Honestly, I pretty much refused to eat this the first time my mom made it because I don’t believe in making good food taste bad by putting in vegetables at inappropriate times. Once I tasted it though, I changed my mind! I don’t exactly understand what the point of zucchini is in zucchini bread because it doesn’t taste like zucchini, but it’s really good so I guess it doesn’t matter.
This probably sounds weird, but this bread really appeals to the senses. It’s super moist (sorry, I hate that word as much as you do), smells amazing, and has kind of a nice light brown color too. I know “nice light brown” doesn’t really sound attractive, but you can look at the pictures and maybe see what I mean.
Unlike most of my breads, I don’t keep this one vegan and refined sugar free because I’m loyal to my mom’s recipe skills. If you’re on a strict diet, though, I recommend replacing the eggs with chickpea water and the sugar with maple syrup or applesauce. Check out my banana bread recipe for an example of that if you’re interested! It’s the first thing I ever posted here, which means the photography is sub-par and that I’ll probably do an updated version in the future, but the recipe is anything but!
After you guys try this, I think you’ll understand where my love of breakfast comes from! My family all wakes up super early because we’re die-hard breakfast eaters, which is because my mom is a die-hard breakfast maker. I could go on and on about what a pro baker she is, but instead I’m just going to put in her recipe and let that speak for itself.