So once again, we have stumbled onto something I have never baked before. I tend to go for banana bread personally (usually because I fail to eat all the bananas I purchased and need to do something with the remainder!). I also wasn’t sure I would love the Zucchini Spice Bread recipe so I decided to get it out of the way quickly.
For the most part, I was pleasantly surprised. The combination of spices is just so delicious smelling (and tasting). I baked this on one of the first pretty chilly days we had here so I had the added warmth from the oven and the lovely spices wafting around. It was so cozy that I had to go throw on some knee socks to really get the effect I was going for (I have a thing for knee socks).
I followed the recipe pretty exactly, except I used coconut oil instead of vegetable oil.
I let it bake for 50 minutes. I inserted a toothpick into the center and it came out clean. I let it cool in the pan for a bit. When I returned to the kitchen it had collapsed! Somehow that darn toothpick test got the best of me and it was still a bit doughy in the middle. I didn’t discover exactly how doughy until I had cut into it and I ended up trying to finish the baking process in the microwave. As a result the texture was not quite as glorious but the flavor was still pretty awesome. So when you bake this, because you should, maybe do a double or triple toothpick test to make sure it is really done!!