Zucchini Bread

I’ve been wanting to make zucchini bread for the longest but I have a hard time actually finding zucchini’s. I finally found some and tried this recipe for the first time and I was really happy with it.

Ingredients:

  • 2 small zucchinis (ends trimmed)
  • 2 cups of all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon of baking powder
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of ground allspice
  • 1/2 teaspoon salt
  • 1 1/2 cups of sugar
  • 6 tablespoons (3/4 stick) unsalted butter, melted and cooled
  • 2 large eggs
  • 1/4 cup of whole of low-fat plain yogurt
  • 1 tablespoon of fresh lemon juice
  • 1/2 cup of pecans or walnuts

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Directions:

Preheat the oven to 350°F.
Grease an 8 1/2 by 4 1/2-inch loaf pan.

Shred the zucchini using the large holes of a box grater.

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Squeeze the shredded zucchini between several layers of paper towels to absorb excess moisture.

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Whisk the flour, baking soda, baking powder, cinnamon, allspice, and salt together in a large bowl.

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In a medium bowl, whisk the sugar, melted butter, eggs, yogurt, and lemon juice together until smooth.

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Gently fold the shredded zucchini and yogurt mixture into the flour mixture with a rubber spatula until mixed well. Gently fold in the pecans.

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Scrape the batter into the prepared pan and smooth the top.

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Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, about 1 hour, rotating the pan halfway through baking.

Let the loaf cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 1 hour before serving.

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Enjoy!

-R. Vargas

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Just a proud Texan blogging about baking + cooking, crafting, gardening, journaling, preaching, reading, thrifting, and traveling.

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