I love quick breads. Especially Banana Nut Bread with butter spread on one side and vanilla frosting on the other. Yes, I know I am weird, but it tastes so good. 🙂
I had never heard of zucchini bread until I met my roommate in college (A-Jello). When her parents used to come and visit us, her mother would always bring zucchini bread and her dad used to make us homemade pizza, yummy. Every time I thought of zucchini bread I couldn’t help but think, that can’t taste good at all. But if you think about it, it is the same instance with carrots. Although, I love carrot cake. 🙂
A couple of years back after I left college, I was looking through my Cook’s Country magazine and saw that they had a recipe for zucchini bread. I had to try it this time, and see why A-Jello loved it so much. The recipe was pretty straight forward, the only complicated part was grating the zucchini and then squeezing the excess water out with a kitchen towel.
After I made it the first time, I couldn’t help but make it for others and have them try it. I love mine with a little excess cinnamon and allspice. I like it spicy. 🙂 It reminds me of Thanksgiving and Christmas. So far anytime that I make it people want more, they can’t get enough. The same thing happened with my Pumpkin Cupcakes with Cream Cheese Frosting, they are sinful. One day I will post that recipe too, it is one of my favorites and it is dangerous to make because every time I am tempted to eat all of the cupcakes. 🙂
Courtesy of Cook’s Country Aug/Sept 05 Issue
1 pound zucchini, seeded and grated
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon ( I like it spicier so I add 1 1/4 tsp)
1 tsp ground allspice ( I like it spicier so I add 1 1/4 tsp)
1/2 tsp salt
1 1/2 cups sugar
1/4 cup plain yogurt
2 large eggs
1 tbsp lemon juice
6 tbsp unsalted butter, melted and cooled
Adjust oven rack to middle position and heat oven to 375°F. Generously coat a 9 x 5 inch loaf pan with cooking spray.
Slice zucchini in half length wise and scoop out the seeds. Grate the zucchini, peal and all, using coarse holes on a box grater. When all the zucchini is grated, place it into a clean dish towel and wring out as much liquid as possible.
Whisk flour, baking soda, baking powder, cinnamon, allspice, and salt in a large bowl. In a small bowl whisk together sugar, yogurt, eggs, lemon juice, and butter until combined. Gently fold yogurt mixture and zucchini into flour mixture using a spatula until just combines. Transfer batter to prepared pan.
Bake until golden brown and a toothpick inserted in the center comes out with a few crumbs attacked, 45 to 55 minutes. Cool for 10 minutes in pan, then turn out onto wire rack to cool for at least 1 hour. Bread can be wrapped in plastic and stored at room temperature for 3 days.