Zucchini Bread

Thursday, September 29, 2011

With fall in the air, what a better way to start heating up the kitchen then by baking bread. But not just any bread. How about delicious, light, fluffy zucchini bread?! This recipe is really hard to mess up. Plus, it won't leaving you feel like you just ate a brick, or like there is peanut butter stuck to the roof of your mouth. Go give it a try!


Zucchini Bread

1 pound zucchini (you’ll end up with about 1 to 1 1/2 cups of zucchini once it has been shredded and wrung through a towel to rid of excess liquid)
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon allspice
1 1/2 cups granulated sugar
2 large eggs
1/4 cup plain yogurt (not fat-free)
1 tablespoon fresh lemon juice or sour cream
6 tablespoons butter melted

Preheat the oven to 375 degrees. Generously coat a 9-inch by 5-inch loaf pan with cooking spray.

Chop the ends off the zucchini (just 1/4-inch off each end) and finely shred the zucchini. Place the shredded zucchini in a clean kitchen towel and squeeze out all the excess water. You should have about 1 to 1 1/2 cups of dry zucchini. Set the zucchini aside.

In a large bowl, sift together the flour, baking soda, baking powder, cinnamon, allspice, and salt. In a smaller bowl, whisk the sugar, yogurt, eggs, lemon juice or sour cream, and butter until combined.

Gently fold the yogurt mixture and zucchini into the flour mixture, using a rubber spatula to fold the ingredients together until just combined. Transfer the batter to the prepared pan.

Bake until golden brown and a knife inserted in the center comes out with a few crumbs attached, 45-55 minutes. Cool for 10 minutes then place on wire-rack or plate. Store well-covered for up to three days.




P.S. Angela here, first to say that this bread is AMAZING! So you should definitely give this recipe a try. Second, to plea with you. I am looking for new zucchini recipes. Look at this…


We over planted our zucchini this year. We ate so much zucchini this summer! We ate steamed zucchini(my personal favorite, just plain and simple) stuffed zucchini boats, zucchini parmesan crisps, zucchini crusted pizzas, and even this delicious zucchini bread! I currently have 23 giant zucchini sitting in my kitchen, that’s after giving a lot away! So what other recipes zucchini recipes should I try? I would love to hear how you use your zucchini. Let me know what recipes you use. Maybe we will even feature some here!

Thanks! I can’t wait to try your recipes.



  1. My mom makes an amazing pumpkin banana bread but a couple weeks ago she tried grated zucchini instead of the pumpkin and said it was WONDERFUL! If you're interested let me know? She throws her zucchini in the blender and when it is blended up... she freezes it in zip-lock bags so when she wants to make it.. just defrost and cook! Let me know if you want the recipe. valeriebenedict@gmail.com

  2. Yum! That bread looks delicious.
    Angela, I think Camille has a soup recipe that has zucchini in..something like a cheddar broccoli soup, but with zucchini? I'll ask her.

  3. Yay! I love this blog you Wray sisters are so cute!

    One of my favorite recipes for zucchini is zucchini lasagna, it works best with the huge ones :) You just use strips of zucchini instead of noodles. When I made it they were completely uneven but some how my mom manages to have perfectly sized strips. Maybe a wide cheese cutter?
    You could also make zucchini pizzas: cut them into 1/2 - 3/4 inch slices and top with anything (especially parmesan cheese) !

  4. If you're willing to still share some, you could give to Aaron, to give to Dan and I'LL TOTALLY use them for several of the recipes you just listed! But only if you want...

  5. Oh my gosh! I thought I was overwhelmed with the last 3 giant zucchini we have, but seeing your stash I will calm down a bit!


Related Posts Plugin for WordPress, Blogger...
Blog contents © better together 2010. Blogger Theme by Nymphont.