Zucchini Bread

It didn't occur to me until I found myself at the farmer's market faced with a bunch of beautiful zucchinis that I have never 1) made zucchini bread, or 2) eaten zucchini bread.  And this from the girl who used to eat the overabundance of squash from her grandfather's garden raw all throughout the harvest.  So I was determined and bought a nice two pound squash hoping that would be enough.  Turns out I got enough to make two of these delicious breads. I was surprised by the sweetness and enjoyed the toasted nuts scattered throughout.  It just looks like the perfect loaf right out of the oven and smelled heavenly while baking.  The moisture from the zucchini kept the bread from drying out and preserved the softness inside the crunchy edges.

Since I didn't have a go-to recipe, I turned to one of my favorite bloggers, Brown Eyed Baker.  She didn't fail me on this one, providing a simple and delicious recipe for a first timer like me.  I'd considered adding cranberries but stopped myself, wanting to appreciate the pure taste of a classic zucchini bread.  This recipe could easily be adapted for muffins or mini loaves, and you probably could throw in some additional mix-ins.  But the beauty and flavor of this recipe rests in the simplicity, so I actually think I may leave well enough alone. For once.



Zucchini Bread

Ingredients


2 cups flour
1 pound zucchini
3/4 cup sugar
1/2 cup walnuts, coarsely chopped
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup yogurt
2 large eggs, lightly beaten
1 tablespoon lemon juice
6 Tablespoons butter, melted and cooled

Wash and dry zucchini and cut off end and stem.  Cut in half lengthwise and remove seeds. Then cut into 1 inch pieces.

Using a food processor, process zucchini and 2 Tablespoons sugar until zucchini is coarsely shredded.  Transfer mixture to a strainer set at least 2 inches over a bowl and allow to drain for 30 minutes. Alternatively, you can shred the whole, uncut zucchini on the large holes of a box grater, toss with the 2 tablespoons of sugar, and drain.

While zucchini is draining, spread nuts on a baking sheet and toast until fragrant (usually 5-7 minutes at 350 degrees F).  Transfer nuts to a cooling rack and cool completely.

When cooled, pour nuts into a large bowl and add flour, baking soda, baking powder, and salt.  Whisk to combine and set aside.

In another bowl, whisk together remaining 1/2 cup and 2 Tablespoons sugar, yogurt, eggs, and lemon juice.  Add melted and cooled butter, whisking constantly to temper so as to not cook the eggs.

Transfer drained zucchini from strainer to a clean towel or several layers of paper towels.  Squeeze out any remaining moisture.

Add zucchini and egg mixture to the flour and stir until moistened and combined.

 
Scrape the batter into a greased 9 x 5 inch loaf pan and smooth evenly into pan.

Bake at 375 degree F for 50-60 minutes, until golden brown and a tester inserted in center comes out clean.

Cool in pan for 10 minutes, then transfer to wire rack and cool completely, about an hour.

Makes 1 loaf.

Happy Baking,
The Cookie Princess

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