July 17, 2013 in Yogurt
If you are a gardener with a zucchini patch then you may be getting ready for the onslaught of zucchini coming your way, if you’re not there already.
Many quick breads you find in the supermarket made from zucchini, banana, or pumpkin are often very sweet. This bread is much less sweet, made with an unrefined sugar and contains a good deal of spice, zucchini, and yogurt.
Made with whole wheat pastry flour, this is a whole food version of the common summer snack bread and contains a common cultured food ingredient you probably already have – yogurt.
- 2 cups grated zucchini, after squeezing excess moisture out (approximately 2 medium zucchini)
- 3/4 cup sucanat or brown sugar
- 1/2 cup melted butter
- 2 large eggs, beaten
- 1/4 cup plain yogurt
- 2 cups whole wheat pastry flour (soft wheat)
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped walnuts, optional
- Preheat oven to 350 degrees. Butter a small loaf pan and set aside.
- Grate zucchini on coarse setting of a box grater. Squeeze out as much excess water as possible, measure out two cups, and set aside. Add sucanat, melted butter, beaten eggs, and yogurt to a large bowl. Stir all ingredients well to combine.
- In a separate bowl, combine flour with cinnamon, nutmeg, baking soda, baking powder, and salt. Whisk well to combine.
- Add dry ingredients to wet, stirring just to combine. Stir in grated zucchini and walnuts, if using.
- Pour batter into buttered loaf pan and place in preheated oven. Bake 45 minutes to one hour, or until a toothpick comes out clean when inserted into center of loaf.
- Cool in pan for 10 minutes and then transfer to a cooling rack to cool completely before slicing.