Random Ramblings: { ZUCCHINI BREAD } : recipe

Wednesday, September 26, 2012

{ ZUCCHINI BREAD } : recipe

(yes I realize now that I spelled zucchini wrong.. oops!)

This summer our garden produced so many zucchini that I knew I had to find some other ways to cook it other than just fried.  We had it marinaded and grilled on the BBQ the other night which was really really good.  It just melted in your mouth and the seasoning was just perfect.  

But today I am going to share with you the zucchini bread that I made, made a lot of it.  I made a few mini loaves and they went so fast that I then made a huge batch of 20 mini loaves the next time.  I didn't mean to make that many, but they went to anyone and everyone and we had a few left over for ourselves, so it was good I had that many.

After searching for a good recipe I found one that I wanted to try.

Let me share it with you.

. . . . . R E C I P E . . . . .

ZUCCHINI BREAD

INGREDIENTS

1 lb. zucchini ( 1-1.5 cups after shredded and wrung out)
2 C. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. all spice
1.5 C. sugar
2 large eggs
1/4 C. plain yogurt (I used vanilla in mine)
1 tbs. fresh lemon juice
6 tbs. melted butter

DIRECTIONS

Move the oven rack to the middle slot.
Preheat oven to 375*
Spray 9x15 inch loaf pan with non stick cooking spray

Chops ends of zucchini and finely shred the entire thing - peel and all.
Put the shredded up zucchini and ring it out as hard as you can to get rid of all the access liquid
Set it aside. (there should be about 1 - 1.5 cups)

In a new bowl whisk together flour, baking soda, baking powder, cinnamon, all spice and salt.

In a smaller bowl whisk sugar, yogurt, eggs, lemon juice and melted butter until well combined.

Now gently fold yogurt mixture and zucchini into flour mixture using a rubber spatula.  Do not over mix, mix just until it is all combined.

Pour into loaf pan ( or into all the mini loaf pans like I did)

Bake until golden brown and there are very few crumbs on the knife when inserted through the middle of the loaf. 40-45 minutes.

Cool 10 minutes.  Then you can turn it out onto a new plate and cool completely for 1 hour.
Store it well covered for up to 3 days.

I covered all our mini loaves with a few layers of saran wrap and they lasted for about a week.  I did store them in the refigerator as well.  We like ours cold with a little butter smeared on each piece.


Here is the instagram picture I shared with all my mini loaves in the oven.

Do you like zucchini bread?  If you have a good recipe, I would love for you to share it.

~ N I C O L E 

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