Zucchini Bread
We grow zucchini in our garden, and every summer we get buckets of them. So, baking zucchini loaf is a weekly occurrence in the summer, and here on Cansanity.com there are three superb zucchini loaf recipes. I love them all, but this one is by far my favourite! Because each loaf requires a pound of shredded zucchini, you can use up a lot of your harvest! You might think that would yield a soggy loaf, but before you add the zucchini to the batter, you add two tablespoons of sugar to the shredded zucchini and set it over a colander to drain, thus eliminating a lot of liquid. So the next time you are in "zucchini overload" mode, make sure you try this recipe. You will not be disappointed!
YIELD : 1 loaf
Equipment
- 1 8½ x 4½ loaf pan
- box grater with large holes
Ingredients
Sugar the zucchini:
- 1 pound zucchini about 3-7" small zucchini, washed and ends trimmed. Make sure to use the small young zucchini.
- 2 tablespoons sugar
For the wet ingredients and sugar:
- ½ cup sugar for a sweeter loaf add up to an additional ¼ cup of sugar
- 2 large eggs lightly beaten
- ¼ cup plain yogurt 2%, Greek or substitute ¼ cup homogenized whole milk
- 3 ounces (6 tablespoons) unsalted butter melted and cooled
- 1 tablespoon lemon juice freshly squeezed or bottled
For the dry ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Optional ingredients:
- ½ cup walnuts or pecans toasted and coarsely chopped
- 1 tsp lemon zest finely grated
Instructions
- Preheat oven to 375° F. Grease the loaf pan with butter.
Sugar the zucchini to eliminate excess liquid:
- Using a box grater shred the zucchini. Add the 2 tablespoons of sugar and set in a colander over a bowl to drain the liquid for 30 minutes. Discard the liquid.
Combine the wet ingredients and sugar:
- Add the eggs to a large bowl and whisk with a fork. Add the ½ cup of sugar, the melted and cooled butter, lemon juice and yogurt. Whisk with a fork until combined.
- Once the zucchini has been sugared and drained for 30 minutes, grab handfuls and squeeze out additional liquid. Now you can add the zucchini to the wet ingredients.
Combine the dry ingredients:
- Combine the flour, baking soda, baking powder and salt in a large bowl.
- If using, add the toasted and coarsely chopped nuts.
Mix the wet into the dry ingredients and add to the loaf pan
- Stir the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Scrape the batter into the loaf pan and bake for 55 minutes or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan on a wire rack for 10 minutes. Remove from pan and cool for at least one hour before serving.
Nutrition
Serving: 8-servingsCalories: 282kcalCarbohydrates: 42gProtein: 6gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 70mgSodium: 362mgPotassium: 212mgFiber: 1gSugar: 17gVitamin A: 447IUVitamin C: 11mgCalcium: 60mgIron: 2mg
Tried this recipe?Let us know how it was!