Zucchini Bread

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This recipe may be more appropriate in the height of summer when everyone is dying under the CSA/garden zucchini haul, but I find zucchini bread to always be delicious. I rediscovered this recipe recently and as luck would have it, zucchini was on sale, so here ya’ go! I know everyone else is pushing all the pumpkin things, but it’s fine, there’s a long winter ahead.

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I always love a good quick bread. Rishi has been really into muffins lately and while I don’t mind buying them or even making them, quick breads come together much faster. Plus it’s so much less expensive than buying individual muffins and I have control over everything that is in it.

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Besides saving some money, this recipe makes two loaves, which means you can keep one and give another to a friend. Or keep one in the freezer so your future self can praise you as a genius. Both choices will most definitely earn yourself a pat on the back!

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Zucchini Bread
from shutterbean

3 cups all purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon kosher salt
1 1/2 cups sugar
12 tablespoons (1 1/2 sticks) unsalted butter, softened
3 large eggs
1 teaspoon pure vanilla extract
1/2 cup plain yogurt
2 cups grated zucchini (about 3 medium zucchini)
1 tablespoon lemon zest

Preheat your oven to 350 degrees. Spray two loaf pans with cooking spray, or if you’re a masochist, butter and flour them.

Combine all your dry ingredients–the flour, baking soda, baking powder, cinnamon and salt in a large bowl, then set aside.

In another large bowl, or the bowl of a stand mixer, beat together the butter and sugar until it’s nice and fluffy. Add each egg, one at a time, making sure to mix well after each addition. Add the vanilla and yogurt, mixing it all together at a lower speed. Gradually start adding all your dry ingredients until everything is nicely incorporated.

Once everything is mixed together, fold in the zucchini and lemon zest carefully.

Divide your batter evenly between your prepared pans. Give it a good tap on the counter to make sure the batter is even. Bake until a toothpick comes out clean from the center, at least 1 hour {for me, the baking times have been more like 1 hour 15 minutes}. Cool in the pan for about 10 minutes and then turn out onto a rack. Try and wait until it’s completely cool to stuff in your face.

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