Recipe

Zucchini Bread Recipe

Add Step-by-Step Photos	Bitsyskitchen / All my dishes 2 months ago 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. It w... More Prep:10m Cook:55m Servings:12	Bitsyskitch
	easy zucchini colorful quick bread

Pour Batter into Pan

Zucchini Bread Slice

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chacha

Ingredients

1 pound zucchini, ends trimmed

1-1/2 cups sugar

6 tablespoons (3/4 stick) unsalted butter, melted and cooled

2 large eggs, lightly beaten

1/4 cup plain yogurt

1 tablespoon fresh lemon juice

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1 teaspoon allspice

1/2 teaspoon salt

1/2 cup pecans or walnuts, toasted and chopped coarse*

Directions

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.

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Comments

chacha 1 month, 1 week ago said:
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.

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