Zucchini bread is a rich, moist quick bread that blends grated zucchini with cinnamon and allspice for a fragrant bread. It is versatile as it can be a dessert, snack or breakfast, I recommend using smaller zucchini for this recipe, as the seeds are smaller and will dissolve into the batter requiring less work. Zucchini should also be at room temperature when making this bread, as cold zucchini can hinder the bread from rising.
Zucchini bread is believed to have originated in the earlier 1900s, as a use for home grown vegetables grown during the Great Depression and World War II.
Variations of this bread include adding:
- 1 cup semisweet chocolate chips,
- 1 cups pecans or walnuts or a combination of the two,
- 1 cup Raisins, golden raisins, dried cranberries or dried cherries,
- 2 teaspoons lemon or orange zest.
Equipment:
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Zucchini Bread
Prep time: 15 MinCook time: 55 MinTotal time: 1 H & 10 M
Ingredients
Instructions
- Cut zucchini in half lengthwise, remove seeds and coarsely grate zucchini. Squeeze out excess water with a towel or cheesecloth.
- In a medium bowl, combine flour, baking soda, baking powder, cinnamon, allspice, salt and sugar.
- In a separate bowl, combine yogurt, eggs, butter, lemon juice and zucchini. Gently fold zucchini mixture into dry ingredients and stir until combined.
- Grease an loaf pan. Bake in oven heated to 375 degrees for 55 minutes or util a toothpick inserted in the center comes out clean. Cool for one hour.