Zucchini Bread
From bitsyskitchen 15 years ago
- 55 minutes to make
- Serves 12
Had some large zukes and thought I would try this recipe.I didn't have plain yogurt so I used sour cream instead. Worked just fine. Just a note...This bread when finished baking didn't have a "hump" in it like most quick breads seem to have. Read more It was however still moist and tasty. So don't let the look of it scare you. : ) See less
Ingredients
- 1 pound zucchini, ends trimmed shopping list
- 1-1/2 cups sugar shopping list
- 6 tablespoons (3/4 stick) unsalted butter, melted and cooled shopping list
- 2 large eggs, lightly beaten shopping list
- 1/4 cup plain yogurt shopping list
- 1 tablespoon fresh lemon juice shopping list
- 2 cups all-purpose flour shopping list
- 1 teaspoon baking soda shopping list
- 1 teaspoon baking powder shopping list
- 1 teaspoon cinnamon shopping list
- 1 teaspoon allspice shopping list
- 1/2 teaspoon salt shopping list
- 1/2 cup pecans or walnuts, toasted and chopped coarse* shopping list
How to make it
- Adjust an oven rack to the middle position and heat the oven to 375 degrees. Generously coat a 9 by 5-inch loaf pan with vegetable oil spray.
- Shred the zucchini on the large holes of a box grater. Squeeze the zucchini between several layers of paper towel to absorb excess moisture.
- Whisk the sugar, melted butter, eggs, yogurt, and lemon juice together in a large bowl.
- Whisk the flour, baking soda, baking powder, cinnamon, allspice and salt together in a separate large bowl.
- Gently fold the zucchini and the yogurt mixture into the flour mixture with a rubber spatula until just combined. Do not overmix! Fold in the nuts.
- Scrape the batter into the prepared pan and smooth the surface.
- Bake until golden brown and a toothpick inserted in the center comes out with just a few crumbs attached, 55 to 60 minutes, rotating the pan halfway through baking.
- Let the loaf cool in the pan for 10 minutes before unmolding onto a wire rack to cool for at least one hour before serving. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.)
- *To toast nuts: Spread the nuts on a small baking sheet and toast at 350* F. until fragrant, 5 to 7 minutes, shaking the baking sheet every few minutes so as not to burn.
Pour Batter into Pan
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Zucchini Bread Slice
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The Rating
Reviewed by 2 people-
Great zucchini bread recipe. I happen to love squash of any type and I was looking for a zucchini bread recipe when I found yours. Thanks so much for posting the recipe and the pics to go along with it.
chacha
in New York loved it
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