Skip to main content

Zucchini Bread


Remember that giant zucchini/weapon I picked up off the free table at the CSA last week?  It was destined for zucchini bread, or to be used as defense against intruders.  Since we live out in horse country, where the biggest crime in recent history has been mailbox baseball, zucchini bread it was.



Zucchini Bread
recipe from Baking Illustrated
Ingredients:
2 cups all-purpose flour
1 pound zucchini, seeded if, like me, yours is giant
3/4 cup sugar
1/2 cup pecans or walnuts, chopped (optional)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup plain yogurt
2 large eggs, beaten lightly
1 Tablespoon lemon juice
6 Tablespoons butter, melted and cooled

Shred the zucchini.  I used my food processor with the shredder disc.  You can just add chunks straight into the food processor, or grate by hand.
Transfer the shredded zucchini to a strainer and sprinkle with 2 Tablespoons of the sugar.  Allow to drain for at least 30 minutes.  Wrap in paper towels and squeeze to get as much liquid out as possible.

In a large bowl, whisk together flour, nuts (if using), baking soda, baking powder and salt.
In a separate bowl, stir together remaining sugar (1/2 cup + 2 Tablespoons), yogurt, eggs, lemon juice, and melted butter.
Stir the zucchini into the flour mixture, fold in the wet ingredients and spread in a prepared loaf pan.
Bake at 375 degrees for 55-60 minutes.  Cool in the pan for 10 minutes and then on a wire rack for up to an hour, if you can wait that long for fresh baked goods.




Labels:

Comments

Post a Comment

Popular posts from this blog

My big sister and the egg sandwich that might cure her cancer

I usually like to keep things light hearted here At Home With Ann.  Simple recipes, awkward jokes, toddler antics and kitchen fiascos.  But we all experience times in life when we are thrown for a loop and face something that stops us in our tracks.  I, like a classic control freak, tend to keep things to myself.   Everything is under control, see? My house is clean, dinner is cooked, the dishes are done, I'm on schedule, I blow dried my hair, I don't need help.  See?  See?   But this time it's not about me, it's not something I can control, and wishing it away won't actually make it go away. Me, my Mom and Sarah last Summer Three years ago my sister, Sarah, was diagnosed with a form of leukemia called AML (acute myeloid leukemia).  My reaction was typical.  This happens to other people.  Not my 33 year old sister who lives by the ocean, gets tons of fresh air and exercise, and eats healthier than anyone who has ever entered Whole...
10 comments
Read more

Peanut Sauce Spaghetti Squash Bowls

I know, it's been a while. Turns out wrangling three little boys doesn't leave a lot of time for recipe writing and food photos. We still eat, though, and pretty well! Mostly I share quick recipes and meals on my Facebook page At Home With Ann , so please follow me there! I love spaghetti squash as a substitute for pasta. It's healthy, way lower in carbs and higher in vitamins.  It's also easier to prep than zucchini noodles, and I think it stands up to hearty sauces better.  I simply stab it with a sharp knife a few times, and roast it in a 400 degree oven for an hour, or until a knife easily slides through the skin.  Let cool, cut open, discard seeds and shred with a fork.  Spaghetti squash with meatballs is in our regular dinner rotation, but there is often a lot of leftover squash.  This easy vegetarian dish is a perfect quick dinner or lunch, and if your kids don't go for the peanut sauce, there is plenty of cut veggies for them to eat. Peanut Sauce Spa...
Post a Comment
Read more

Not Really Engagement Chicken

There is an urban legend of the Engagement Chicken , a dish that if made for your boyfriend, he will be so impressed with your domestic skills he'll propose. I've been married for a year and a half, so I'm not putting it to the test, but I thought it might be a good way to make my first attempt at roasting a whole chicken.  After research, I decided to take aspects of recipes from  Ina Garten , the  Pioneer Woman , and good old Joy of Cooking  . The first step of making roast chicken is by far the hardest.  You have to remove the neck and innards and rinse the raw bird.  Because he is a good person, my husband did that part for me while I covered my eyes and ran out of the kitchen. After it was all clean and patted dry with paper towels, I stuffed a halved lemon and 4 cloves of garlic inside, and coated the entire chicken with olive oil.  After coating with oil, I sprinkled liberally with salt, pepper, sage, and thyme. The best part is that th...
5 comments
Read more