Zucchini Bread

Name: Zucchini Bread
Yield: Serves 10 (Makes one 9-inch loaf)
Ingredients: 1 pound (454 grams), zucchini; 2 cups (10 ounces; 283 grams), all-purpose flour; 1 teaspoon, baking soda; 1 teaspoon, baking powder; 1 teaspoon, ground cinnamon; 1 teaspoon, ground allspice; 1/2 teaspoon, table salt; 1 1/2 cups (10½ ounces; 298 grams), sugar; 1/4 cup, plain yogurt; 2 , large eggs; 1 tablespoon, lemon juice; 6 tablespoons, unsalted butter, melted and cooled

62 comments

Appears in Cook's Country August/September 2005

Desserts or Baked Goods

Vegetables

Quick Breads

Most zucchini bread just doesn't taste very good. We developed zucchini bread with rich flavor and a moist-not soggy-texture that we couldn't wait to eat.

SERVES10 (Makes one 9-inch loaf)

WHY THIS RECIPE WORKS

While carrot cake and banana bread recipes are usually pretty good, zucchini bread starts with two big deficits: Zucchini, by its nature, is very bland and very watery. Zucchini is more than ninety-five percent water, so the first step was ...

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