Recipe: zucchini bread

Everyone has a favorite zucchini bread recipe. This is ours.

3 cups flour (up to 50% whole wheat flour)
1 tsp baking soda
½ tsp baking powder
1½ tsp cinnamon
½ tsp salt
½ cup oil (such as canola)
½ cup yogurt
1½ cups sugar (or 1 cup sugar & 1/2 cup honey)
3 eggs
zest from 2 small lemons
1½ tsp vanilla
2-3 cups grated zucchini/summer squash (approx. 2 medium squash)
1 cup raisins
2/3 cup walnuts or pecans, chopped

• Preheat the oven to 350ºF.

• Grease and flour 2 loaf pans or one bundt pan.
• In a medium bowl, mix flour, baking soda, baking powder, cinnamon, and salt.
• In a large bowl, combine wet ingredients. Cream oil, sugar, and yogurt. Add eggs and combine. Mix in vanilla, lemon zest, and zucchini.
• Add dry ingredients to wet ingredients and mix until just combined.
• Fold in raisins and nuts.
• Transfer batter to pan(s).
• Bake 45-60 minutes for loaf pans, or closer to 70 minutes for a bundt pan, until toothpick comes out clean. [Sorry for the vague cooking times; we typed up this recipe when we were living in National Park Service housing with very unreilable ovens, and I never seem to remember to remember to write down the actual cooking time in a well-behaved oven.]
• Cool for ten minutes in the pan, then turn out onto a wire rack.

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