We do not have our own garden in Moscow, but we were given some zucchini from some friends who had an over-abundant supply. Zucchini bread is the first thing that came to mind of something that I should make with this yummy vegetable. This recipe is adapted from Mel’s Kitchen Cafe.
Yields one loaf
- 1 pound zucchini (1 to 1 1/2 cups shredded and squeezed dry)
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon allspice
- 1 1/2 cups sugar
- 2 large eggs
- 1/4 cup plain yogurt (not fat-free)
- 1 tablespoon lemon juice
- 6 tablespoons butter, melted
- Preheat oven to 375 degrees F (190 C). Generously grease and flour and 9 inch by 5 inch loaf pan.
- Cut off the ends of the zucchini and finely shred with the peel on. (If it is a large zucchini, cut in half and scoop out the seeds with a spoon before shredding.) Place the shredded zucchini in a clean kitchen tea towel and wring out the zucchini, to squeeze out its water. Set aside
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and allspice. In a smaller bowl, whisk together the sugar, eggs, yogurt, lemon juice and butter until combined.
- Gently fold the wet mixture and the zucchini into the flour mixture using a spatula until just combined. Pour the batter into prepared pan.
- Bake until nicely browned and a toothpick comes out with a few crumbs attached, about 45-55 minutes. Cool for 10 minutes, then turn out to cool for at least an hour. Store covered.