Thursday, September 23, 2010

Zucchini Bread

Ah, the zucchini. A favorite of many gardeners to plant and grow due to its prolific fruits. But what do you do with all that zucchini? After you've grilled it, stuffed it, covered it in cheese and anything & everything else you can think of, you're still stuck with a few HUGE zukes at the end of the season. At least the Kitchen Witch is!! When I discover the big boys in the garden, you know the ones, they start small and you say "I'll harvest you tomorrow, you'll be perfect then" and then forget, come back a day later and WOW! its MONGO zucchini? Zucchini loses its flavor and texture the bigger it gets which is why those big ones are perfect for making bread!

The addition of zucchini to a quick bread adds fiber and moisture and (thankfully for zucchini haters) very little flavor, which is why the big ol' ones are perfect for bread. The base flavor of zucchini bread is cinnamon, ideal with am coffee. This version of zucchini bread is a less sweet, lower in fat and calorie version. It retains all of the original moisture thanks to the yogurt. Perfect with a drizzle of honey.

If you're using a 'normal' sized zucchini you'll probably need 2. If you have a giant one, cut it in half, scoop out the seeds then grate. The Kitchen Witch does not squeeze the moisture out of the shredded zucchini - I want all that moisture in my bread, thank you very much! Zucchini bread also freezes extremely well so make a few loaves and treat yourself to a slice long after the harvest is history.

Zucchini Bread
makes 2 loaves, each loaf serves 8
2 cups shredded zucchini
1 cup sugar
2 eggs
1/2 c canola oil
1/2 c plain yogurt
1 t vanilla
3 t cinnamon
2 c AP flour
1 t baking soda
1 t baking powder
1/2 t table salt

Mix the eggs, oil, sugar, vanilla and yogurt together in a work bowl until thoroughly combined. Add the zucchini and mix well.



In a separate bowl combine the flour, baking soda & powder, salt & cinnamon.

Add the dry ingredients into the liquid in 3 installments, scraping down the sides of the bowl between each addition.

Divide batter into 2 loaf pans that have been sprayed with non stick spray. Bake in a preheated 350F oven for 30-40 minutes, or until a toothpick tests clean.

Allow to cool and remove from loaf pans. If freezing, wrap cooled loaf in plastic wrap then wrap again in aluminum foil. Will keep up to 6 months in the freezer.



Nutrition Facts provided by SparkPeople recipe calculator
Amount Per Serving
Calories 184.6
Total Fat 7.6 g
Saturated Fat 0.7 g
Polyunsaturated Fat 2.2 g
Monounsaturated Fat 4.3 g
Cholesterol 26.9 mg
Sodium 167.9 mg
Potassium 125.4 mg
Total Carbohydrate 26.4 g
Dietary Fiber 0.8 g
Sugars 13.8 g
Protein 3.1 g

12 comments:

Jenn said...

My mom makes a great zucchini bread...and zucchini cake, which I love! I like the ingredients you use in this one though, I will definitely be trying this! YUM :)

Scuttleboose said...

YUM. I have to have it. NOW

Pam said...

I love zucchini bread... yours looks moist and delicious.

Baking Addict said...

Wow looks amazing. I used them in a cake once and they turned out great.

Lazaro Cooks! said...

Lovely zucchini bread recipe. I am a big fan of zucchini bread.

Design Wine and Dine said...

My friend makes an amazing zucchini bread and everytime I taste it - I wonder WHY ON EARTH DO I NOT MAKE THIS STUFF? I love how you mention the zucc's add fiber to the quick bread w/little taste! For someone w/kids it's a helpful piece of info - if trying to sneak in the vitamins! Love it!

Peng said...

I still have 1 Zucchini sitting at my counter starring at me. This recipe looks good Andrea! Will try it soon, the yogurt will guarantee moistness. Thanks.

Ananda Rajashekar said...

i was dealing with giant Zucchini, last before week...wish you posted this recipe before, i would have give it a try, am feel the softness and moist and loved the little greenness in the bread :)

Teauna said...

Zucchini Bread is one of my favorite treats! This looks FANTABULOUS!

Megan said...

I've been looking for just such a recipe. The mondo zucchini phenomenon happened to me a lot this year so I've got some bread-making ahead of me. Thanks for sharing!

Tonya said...

Zucchini bread is one of my favorites. I've never actually tried to make it though. I'm going to now, since I know all your recipes are amazing!

Al said...

This stuff looks really amazing - thanks for sharing

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