When life gives you zucchini … make Zucchini Bread!
husband (our resident gardener) has quite the fruit & vegetable garden going this summer. We’re getting at least six zucchini a week (from two plants) and it’s not even July.
We’ve been grilling and stir frying zucchini. Over the weekend, I decided to try out a new zucchini bread recipe. It’s originally from Cooks Illustrated — with just a few tweaks. I used low-fat Greek Yogurt, which I always have on hand. And, I added dried cranberries and toasted pecans. It was quite delicious!
It’s best to use small zucchini when making zucchini bread. They have smaller and drier seeds than large, which is preferred in bread.
2 small zucchini (1 pound)
2 cups Flour
1 tsp. Baking Soda
1 tsp. Baking Powder
1 tsp. Ground Cinnamon
1 tsp. Ground Allspice
1/2 tsp. Salt
1 1/2 cups Sugar
6 Tbs. unsalted Butter, melted and cooled
2 large Eggs
1/4 cup Plain Yogurt (I used low-fat Greek Yogurt)
1 Tbs. Lemon Juice
Optional: 1/2 cup Pecans or Walnuts, toasted & coarsely chopped
Optional: 1/2 cup Golden Raisins or Dried Cranberries
1. Adjust the oven rack to the middle position and preheat to 350 degrees. Grease a 9″ x 5″ loaf pan.
2. Shred the zucchini using large holes of box grater. Squeeze shredded zucchini between several layers of paper towels to absorb excess moisture.
3. Whisk flour, baking soda, baking powder, cinnamon, allspice and salt together in a large bowl. In a medium bowl, whisk sugar, melted butter, eggs, yogurt and lemon juice together until smooth. Gently fold shredded zucchini and yogurt mixture into flour mixture with rubber spatula until just combined. (Don’t overmix). Gently fold in nuts and raisins or cranberries.
4. Scrape batter into prepared pan and smooth the top. Bake until golden brown and toothpick inserted in center of loaf comes out with few crumbs attached, about 55 minutes, rotating loaf pan halfway through baking.
5. Let loaf cool in pan for 10 minutes, then turn out onto wire rack and let cool for 1 hour before serving.