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.
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.[[In-content Ad]]
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