Well, only in Austin do we call the high 80s / low 90s “fall-like” temperatures.  After months of well over 100 degree temperatures, this coolness is odd. Baking in the hot hot summer months is rather impractical, but now that my AC doesn’t have to strain as hard, I decided it was time for some zucchini bread.

I’m not sure what makes zucchini bread quite so delicious as the only flavors are cinnamon, vanilla, and zucchini. Some how these combine with the ordinary ingredients to create pure deliciousness.

As I like to pretend that my baking is healthy, I used this recipe from Cooking Light.  However, I didn’t have any applesauce so I used plain yogurt instead (as I do in banana bread as well). I also used 2 real eggs instead of egg substitute and added extra cinnamon.

Beside the step where you shred the zucchini, this recipe is extremely easy to make. You don’t even have to break out the mixer, you can mix the ingredients by hand.

Shredded zucchini draining on paper towels:

Zucchini, egg, yogurt, and vanilla combined:

The instructions say to hollow out the center of the dry ingredients and then add the wet ingredients to combine, so that’s what I did:

And then mixed it all up:

The end result:

This turned out so well that when I told my husband to eat as much as he wanted, he ate almost half of a loaf!