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Recipe: Uncle John's Famous Zucchini Nut Bread

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A sure sign of summer is too much zucchini! This delicious family recipe solves the dilemma with a quick & easy zucchini nut bread recipe the whole family will enjoy. Great with a cup of coffee or tea for breakfast, as an afternoon snack topped with a shmear of cream cheese or as a late night dessert on the front porch.

Why try? If you garden or have a neighbor who gardens –this recipe offers a great way to use up all those zucchini piling up on the kitchen table.

Foodie Byte: For quick & easy prep, grate zucchini in food processor fitted with grate attachment.

Prepared zucchini nut bread freezes great so you can enjoy a little taste of summer long into the fall. Be sure to wrap securely to keep bread moist and flavorful.

Copyright 2010. The Food Channel®. All Rights Reserved. For permission to use in a printed cookbook or commercial website, please contact Editor.

 

Ingredients

  • 3¼ cups flour
  • 2 cups sugar
  • 1 cup brown sugar
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon nutmeg
  • 1 teaspoon ground cinnamon
  • 4 eggs, beaten
  • 2 cups grated zucchini
  • 1 cup vegetable oil
  • 1/3 cup vanilla yogurt
  • 1 teaspoon fresh lemon juice
  • 1 cup chopped nuts (pecans or walnuts)

Preparation

  1. Preheat oven to 350°F. Butter or spray (with nonstick cooking spray) 2 standard loaf pans and set aside.
  2. Combine flour, sugar, brown sugar, baking soda, salt, nutmeg and cinnamon in a large bowl and stir to blend.
  3. Combine eggs, zucchini, oil, yogurt and lemon juice in a separate bowl and stir to blend.
  4. Add zucchini mixture to dry ingredients and stir to blend. Fold in nuts.
  5. Transfer batter evenly to 2 oiled loaf pans; bake uncovered for 60 minutes or until tester comes out clean. Cool.
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