Every year we plant a garden. And every year, I’m so excited when we pick the first vegetables. But then they keep coming. And coming. And coming. And then I wonder why we plant a garden for just 2 people. We can’t possible eat this many vegetables!!
Anyone who has planted zucchini knows just how much one plant can yield. My plant this year is giving me one to two zucchinis a day. I’ve given a ton of it away, but I’ve also been trying to use as much as I can myself. So this week, I’ve decided to post all recipes with vegetables or fruits that have come from my garden – or from the garden of someone I know. Maybe it will help give someone out there an idea of what to do with all of their garden vegetables!!
Today it’s zucchini bread. Yes, I know everyone probably has their favorite recipe, and no one really needs a new recipe. And even though I have a recipe that I love, I decided to try a new one. And I really liked it. I really liked it the next day. It seemed to be one of those recipes that got better with time.
makes 1 loaf
1 pound zucchini
1 1/2 cups sugar
6 tablespoons unsalted butter, melted and cooled
2 large eggs, slightly beaten
1/4 cup plain yogurt
1 tablespoon fresh lemon juice
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon salt
Wash and dry zucchini. Cut of ends, and cut in half lengthwise. If using a large zucchini, scrape out the seeds. Shred the zucchini. (I use the food processor – super fast!!)
Mix 2 tablespoons of the sugar into the zucchini and place it in a clean kitchen towel set over a colander. Allow the zucchini to drain for 30 minutes. (At the end of the 30 minutes, you may want to squeeze the remaining liquid out of the zucchini through the towel.)
Preheat the oven to 375F. Generously grease one 9×5 inch loaf pan with vegetable oil spray.
Whisk the sugar, melted butter, eggs, yogurt and lemon juice together in a large bowl.
In another bowl, whisk the flour, baking soda, baking powder, cinnamon, allspice and salt together. Gently fold the zucchini and the yogurt mixture into the flour mixture. Do not overmix.
Scrape the batter into the prepared pan. Bake until golden brown and a toothpick inserted in the middle comes out clean, about 55 to 60 minutes. If the top is getting too brown, cover it with foil.
Let the loaf cool for 10 minutes in the pan, then turn out onto a wire rack to cool completely, about 1 hour.