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Zucchini Bread

Enough grated zucchini to equal one pound

1 1/2 cups sugar

6 tablespoons unsalted butter, melted and cooled

2 large eggs

1/2 cup plain yogurt or sour cream

1 tablespoon lemon juice

2 cups all purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp allspice

1 tsp cinnamon

1/2 tsp salt

1/2 cup nuts roasted and chopped. We used pecans. I think I'd like to try pistachios next time.

Adjust oven rack to middle position, preheat oven to 375. Generously grease a 9" X 5" long pan.

Squeeze shredded zucchini between layers of paper towel to remove some moisture.

Whisk sugar, melted butter, eggs, yogurt (or sour cream) & lemon juice together in a large bowl.

Whisk dry ingredients together in a seperate bowl. 

Fold wet ingredients into the dry ingredients with a rubber spatula until just combined. DO NOT over fold. Fold in nuts.

Pour into greased pan and smooth surface.

Bake until golden brown and a toothpick come our with only a few crumbs about 55-60 miknutes.

Allow to cool in the pan for 10 minutes. Turn out onto a wire rack and cool 1 hour.

Variation: add 3/4 cupt dried fruit.

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