An abundance of locally grown zucchini has consumed farmer’s markets the last couple of months. You can find zucchini in all different sizes, colors, and shapes this time of year, which makes it a fun vegetable to try new recipes with. Even though I’ve made zucchini breads/muffins in the past, I never realized how high the water content of zucchini was until I squeezed the shreds of grated green wetness in the palm of my hand and a deep puddle of water formed in the sink. Apparently, water makes up about 95% of zucchini’s content! Lettuce and cucumbers are only 1% higher at 96%. Interesting stuff..
Anyways, as I hunted around for zucchini quick bread recipes, I wanted something that was low-fat and not too sweet and also used yogurt (since I have a lot on hand right now). I stumbled upon Melissa Clark’s recipe but tweaked it a little, which turned out to have delicious results!
The bread turned out very moist but not dense and lent a summery, fresh flavor with notes of caramel from the brown sugar, offering a richness without being heavy. It’s wonderful on it’s own or with a thin layer of cream cheese spread on top!
Give it a go and let me know what you think!
Yield: one 9 by 5 inch loaf pan
Butter or cooking spray for pan
1 1/2 cups or 185 g. grated zucchini (squeeze the water out of it before measuring it out)
scant 2/3 cup light brown sugar (if you’re like me and don’t like quick breads too sweet, 1/2 cup might be sufficient)
1/3 cup canola oil or olive oil
1/3 cup plain Greek yogurt
2 large eggs
1 tsp vanilla extract
1 1/2 cups (190 g) all-purpose flour
scant 1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp cinnamon
1/4 tsp ground nutmeg
1 tsp finely grated lemon zest (I didn’t add this but think it would be a good addition)
- Preheat oven to 350 degrees and grease a 9 by 5 inch loaf pan.
- In a large bowl, mix together the grated zucchini, sugar, olive oil, yogurt, eggs, and vanilla extract.
- In a smaller bowl, stir together the flour, salt, baking powder, soda, lemon zest (if using) and spices.
- Fold the dry ingredients into the wet ingredients, mixing slowly and lightly until there are only a few streaks of flour. Then pour mixture into prepared pan and bake for 40 minutes, rotating half way through baking. If the sides become done before the middle, cover with tin foil, and continue to bake in small increments (3-4 minutes) until the middle is cooked through. When tested with a toothpick, it should come out with a few moist crumbs.
- Cool on wire rack for 10 minutes and then invert bread onto rack to cool completely.