Zucchini Bread
Zucchini bread has become a new favorite quick bread in our home. Although this is not a typical recipe you will find here at tapoli food, I know you will love it once you try it.
Why Zucchini Bread?
This zucchini bread recipe was developed because I had zucchini gifted to me by our neighbor. We both share a love for gardening and each summer we bond over tomatoes, green peppers, etc. This year she grew zucchini, and not just any kind of zucchini I have ever seen. One day I walked outside and found a bag hanging off my back gate. To my surprise, there are was a giant zucchini and a giant cucumber.
I like zucchini and enjoy eating it with sautéed vegetables, but I really wanted to try zucchini bread. My father first told me about it and so I looked up a recipe which was fantastic. After trying this recipe I figured I could develop my own recipe that would yield a moist and flavorful quick bread.
What to Expect
Zucchini is typically consumed as a savory ingredient, however, in this dish, it plays the role of what a carrot does in carrot cake. The zucchini flavor is very mild and lends moisture to the bread. You will enjoy the texture and spiced flavors of this quick bread.
Zucchini Bread
Ingredients
- 1½ cups grated zucchini
- 1 large egg
- ¼ cup yogurt
- ¼ cup vegetable oil
- ½ teaspoon vanilla
- ¼ cup sugar
- 1½ cups all purpose flour
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 1 teaspoon baking soda
Instructions
- Preheat oven to 350 degrees Fahrenheit
- In a bowl combine grated zucchini, egg, yogurt, vegetable oil, sugar, and vanilla
- In a separate bowl combine dry ingredients: flour, baking soda, cinnamon, and salt
- Add flour mixture to the zucchini mixture and mix until flour is no longer visible
- Add batter to a greased loaf pan
- Bake in oven for approximately 20 to 25 minutes or until tester inserted in the center comes out clean