Tuesday, August 24, 2010

Zucchini Bread

This is, by far, my favorite Zucchini Bread recipe ever. It's moist, full of LOTS of zucchini, and includes yogurt as a moistener instead of oil like most others. I LOVE it.

I sometimes add chocolate chips to the recipe, but this particular occasion, I wanted it plain, simple, and with as little calories as possible!

Zucchini Bread
The America's Test Kitchen Family Baking Book

2 zucchini (1 pound) ends trimmed
1 1/2 cups sugar
6 tablespoons melted unsalted butter (3/4 stick), cooled
2 large eggs, lightly beaten
1/4 cup plain yogurt
1 tablespoon fresh lemon juice
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon salt
1/2 cup pecans or walnuts, toasted and chopped coarse (optional)

  1. Preheat the oven to 375 degrees. Generously coat a 9×5 loaf pan with oil spray.
  2. Shred the zucchini on the large holes of a box grater. Squeeze the zucchini between layers of paper towel or a clean dishcloth. Whisk the sugar, melted butter, eggs, yogurt and lemon juice together in a large bowl.
  3. Whisk the flour, baking soda, baking powder, cinnamon, allspice, and salt together in a separate large bowl. Gently fold the zucchini and the yogurt mixture into the flour mixture with a rubber spatula until just combined. Do not over mix. Fold in nuts (if using).
  4. Scrape the batter into the prepared pan and smooth the surface. Bake until golden brown and a wooden toothpick inserted into the center comes out with just a few crumbs attached, 55 to 60 minutes.
  5. Let the loaf cool in the pan for 10 minutes before unmolding onto a wire rack to cool for 1 hour.


  1. This sounds so good! My mom just gave me a giant zucchini and I thought that I should make some bread with it. I think I'll use your recipe!

  2. oh man. I LOVE zucchini bread!! I'm gonna try your recipe because the yogurt and lemon juice thing sounds delicious. Thanks again for the fab recipe!

  3. Thanks ladies! It really is amazing. Hope you both enjoy your newfound recipe! And Mellie...since your zucchini is "giant", don't forget to scoop the seeds out before shredding. In larger zucchini, they are too big and tough and do not bode well for bread and such. Good luck!