My mother used to make the most delicious zucchini bread. Whenever friends were coming over to our house or she needed a culinary gift, it was one of the most popular recipes in her repertoire. It's amazing to me that a bread starring a vegetable (technically, zucchini is a fruit, but try convincing your kids of that fact) was so appealing to a kid like myself, but it was. So, if you have a little one who is normally zucchini averse, this bread may turn them around on it for good.
I don't know why so many people have emailed me recently asking for a healthy zucchini bread recipe, but I'm happy to oblige with a weelicious version. There are a lot of zucchini bread recipes out there loaded with white or brown sugar, so I decided to make mine using agave nectar instead. I also opted to bake them in muffin cups instead of a loaf shape so it's more kid friendly. Zucchini is a good supplier of potassium and vitamin A and it has a consistency that makes for a deliciously moist bread. When I made a batch for breakfast last week, Kenya turned into a muffin eating machine. It was then that I realized that it wasn't important if zucchini was a fruit or a vegetable. To him, it was simply delicious.