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Zucchini Bread

May 27, 2010 Print This Post Print This Post


Its that time of year! Zucchini overload! We don’t have any zucchini planted but our friends/neighbors do and we’ve already gotten a few good large zucchinis from them. So of course I whipped up some Zucchini bread! I love love love zucchini bread.

I can still remember the first time my mom made zucchini bread in high school. I didn’t like zucchini at all at the time and I’m sure I gave her a crazy look as she tried to get us to try some zucchini bread. I mean really veggies in dessert or muffins?? That’s just wrong, right? But once I finally tried it, I was sold. Tasty, moist and packs in some extra veggies for those unsuspecting veggie haters! :-)

Zucchini Bread
Yield: 1 loaf

2 cups all-purpose flour, plus more for dusting *
1 pound zucchini, ends and stems removed, cut in half lengthwise & seeded if using large zucchini
¾ cups sugar
½ cup pecans, chopped coarse
1 tsp baking soda
1 tsp baking powder
½ tsp salt
¼ cup plain Greek yogurt
2 large eggs, beaten lightly
1 Tbsp lemon juice
6 Tbsp butter, melted and cooled

Set oven rack in middle of the oven. Preheat oven to 375°F. Grease & flour a 9 by 5-inch loaf pan; tapping out the excess flour.

Cut halved zucchini into 1-inch pieces if using a food processor. Fit food processor with the metal blade and process the zucchini with 2 tablespoons of the sugar until the zucchini is coarsely shredded, twelve to fifteen 1-second pulses. Transfer the mixture to a fine-mesh strainer set at least 2 inches over a bowl and allow to drain for 30 minutes. (If you don’t have a food processor, don’t cut into 1-inch pieces, and shred with a box grater. Then toss with 2 Tbsp of sugar & drain).

Meanwhile, spread the nuts on a baking sheet and toast until fragrant, 5-7 minutes. Allow to cool completely. Transfer the nuts to a large bowl; add the flour, baking soda, baking powder, and salt, and whisk until combined. Set aside.

Whisk together the remaining ½ cup plus 2 tablespoons of sugar, yogurt, eggs, lemon juice, and melted butter in a 2-cup glass measure until combined. Set aside.

After the zucchini has drained, squeeze the zucchini with several layers of paper towels to absorb excess moisture. Stir the zucchini and the yogurt mixture into the flour mixture until just moistened. Scrape the batter into the prepared pan and smooth the surface with a rubber spatula.

Bake until the loaf is golden brown and a skewer inserted in the center comes out clean, 50-60 minutes, rotating the pan halfway through baking. Cool in the pan for 10 minutes before transferring to a wire rack. Cool for at least one hour before serving. Bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.

* can substitute whole wheat pastry flour. tested with good results.

Source: Cooks Illustrated as seen on The Way the Cookie Crumbles

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{ 3 comments… read them below or add one }

Maria May 27, 2010 at 9:28 am

One of my favorite quick breads. I usually make it all summer long when zucchini is at it’s peak.


Jess May 27, 2010 at 10:01 am

This is my favorite! Can’t wait to try out this recipe!


Dawn Hutchins May 27, 2010 at 10:32 am

Oh my gosh me TOO! I must say it’s up there with banana bread.
Yours looks so moist! Mmmmm…..


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