This family favourite is a forgiving recipe so don’t be afraid if you don’t get the measurements exact. Feel free to add your own alternative ingredients, as well.
Although widely available year-round, zucchini is classified as a summer squash. Seasonal, easy, yummy and nutritious – find out below why this bread is so delicious.
- 1 medium bowl
- 1 large bowl
- Wisk or beater
- Mixing spoon
- Measuring cups
- Measuring spoons
- Loaf pans (two 8×4 inch pans)
- Fine grater or food processor
- 1 and 1/2 cups all-purpose flour & 1and 1/2 cups whole-wheat flour
- 1 tbsp cinnamon
- 1 tsp nutmeg
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 eggs (or 4 egg whites)
- 1/3 cup vegetable oil
- 3/4 cup low fat plain yogurt
- 1/4 cup milk
- 1 cup packed brown sugar
- 2 tsp vanilla
- 2 cups finely grated zucchini (about two of average size)
* Optional ingredients: 3/4 cup raisins, chopped dates, figs or walnuts
Preheat oven to 350° F and collect all of the ingredients and tools you will need.
Cut off both ends of the zucchini and finely grate with hand grater or food processor. The small green pieces of zucchini will mostly disappear when baked and add character to the bread.
Combine, in a medium bowl, all-purpose flour and whole-wheat flour, spices, baking soda, baking powder and salt. Add optional ingredients, if desired, and mix well.
In a large bowl, beat together eggs, oil, yogurt, milk, sugar and vanilla. Stir in zucchini. Add flour mixture and stir until well combined.
Pour batter into two greased 8 x 4 inch loaf pans. Bake for 55 minutes or until toothpick comes out clean. Remove from pan and let cool.
Enjoy this moist treat warmed or cool with butter (or alternative spread).