Are you ready for the BEST zucchini bread that you have ever had?? This recipe is not only delicious, but each slice is moist and full of flavor. You would never guess that there was a veggie hiding in there.
How To:
RECIPE
The BEST Zucchini Bread
Makes 1 Loaf:
Ingredients
- 1 lb zucchini, ends trimmed
- 1 1/5 cups sugar
- 6 Tbsp unsalted butter, melted and cooled
- 2 large eggs, lightly beaten
- 1/4 cup plain yogurt
- 1 Tbsp lemon juice
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp allspice
- 1/2 tsp salt
- 1/2 cup chopped walnuts
Directions
- Heat oven to 375 degrees. Prepare 9×5 loaf pan
- Shred zucchini on large holes of grater. I recommend the KitchenAid Food Processor to make this part easy and fast.
- Squeeze the zucchini between several layers of paper towels to absorb excess moisture.
- Whisk 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 over mix.
- Fold in the nuts.
- Scrape the batter into prepared pan and smooth the surface. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, 55 to 60 minutes.
- Let the loaf cool in the pan for 10 minutes before unmolding onto a wire rack to cool for 1 hour.
This recipe is great with cranberries or pecans too! If you give it a try, let me know how you like it!
