Tuesday, August 16, 2011

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
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.


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