Zucchini Yogurt Bread

August 11, 2010

My friend, Cheryl, recently gifted me with 3 zucchinis from her parents’ garden. Actually, I should say that she gifted me with ZUCCHINIS because each was the length of my forearm and weighed in over 4 pounds. So I brought them home, declaring to Will, “Look what we have!” And though excited at first, we soon realized that we had 12 pounds of zucchini to use up, and quickly, before they turned rotten.

Needless to say, there has been a lot of zucchini in our lives recently. There has been, of course, one of my all-time favorite dishes, Zucchini Spaghetti with Goat Cheese, as well as Zucchini Bread. This one is from Food and Wine  magazine. It’s not very sweet (without chocolate, of course), but it has a nice, brown, rich crust. It actually doesn’t contain any butter, though you wouldn’t know from tasting it.I’ve made four loaves of this in a desperate attempt to avoid wasting produce. Two had chocolate chips, two were plain. The plain is a nice breakfast treat, not too sweet but just rich enough. The addition of chocolate chips makes for a lovely dessert bread, though Will and I prefer the the non-chocolate version. We love the subtle flavors in this bread, and we think the chocolate overpowers it. 

Well, four loaves of this bread still didn’t use up all my zucchini, but the (amazing) Zucchini Breakfast Casserole did! Stay tuned for the recipe next post!
ZUCCHINI YOGURT BREAD (adapted only slightly from Food and Wine)

makes one 9-inch loaf


2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 tea spoon salt
3/4 cup plus 2 tablespoons sugar
2 large eggs
1/2 cup vegetable oil
1/2 cup fat-free plain greek yogurt
1 cup coarsely grated zucchini (from about 1 medium zucchini)
1 cup chocolate chips (optional)
1.  Preheat oven 325.  Butter and flour 9 x 4 1/2″ metal loaf pan.
2.  In a large bowl, whisk the flour with the baking powder, baking soda and salt.  In a medium bowl, mix sugar with the eggs, vegetable oil and yogurt.  Add the wet ingredients to the dry ingredients along with the grated zucchini and walnuts and stir until the batter is evenly moistened.  Scrape batter into the pan and bake for about 1 hour and 10 minutes, until loaf is risen and toothpick inserted in center comes out clean.  Let loaf cool on rack for 30 minutes before unmolding (if you can wait that long!)

One Response to “Zucchini Yogurt Bread”

  1. […] sense of being healthy with its plum tomatoes and loads of zucchini. I am going to beg my friend Cheryl to permenantly offload her parent’s zucchini on me so I can keep making […]

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