Quick breads – helping zucchini haters like myself enjoy squash for a lifetime.
I hate almost anything in the squash family – always have. So why I ever decided to make zucchini bread for the first time 3 years ago, I don’t know. But I do know that the result is such a soft and sweet slice of bread. And with just the right texture from those ribbons of zucchini.
The only thing I hate worse than squash is nuts in my brownies, cookies, ice cream and bread. So I adapted this to my pickiness (from Cooks Illustrated).
- 2 c. flour
- 1 lb. zucchini, ends trimmed, grated on box grater
- 3/4 c. sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 c. plain yogurt
- 2 large eggs, beaten
- 1 T lemon juice
- 6 T unsalted butter, melted and cooled
Heat oven to 375. Grease bottom and sides of 9×5-inch loaf pan. Dust with flour, tapping out excess.
Toss zucchini with 2 T sugar and set in drainer in sink for 30 min.
Meanwhile, combine flour, baking soda, baking powder and salt. Set aside.
Whisk together remaining 1/2 c. sugar plus 2 T sugar, yogurt, eggs, lemon and melted butter. Set aside.
When zucchini has drained, squeeze it between paper towels to extract any excess juice. Stir zucchini in with yogurt mixture, then add to flour mixture and stir until just moistened. Scrape into prepared pan and smooth top.
Bake until loaf is golden brown and tester comes out clean – 55 to 60 minutes, rotating halfway through. Cool in pan 10 min, then transfer to wire rack for at least 1 hour before serving.
Can be stored, wrapped in plastic, for up to 3 days. But be sure to eat it by then because it tends to get a bit gummy!
The weather is dropping below 90 every day – fall must be right around the corner. What better for fall than a warm, comforting, sweet loaf of bread?
Enjoy, friends! xoxo