With my abundance of zucchini from the farm, I have been doing my best to find ways to cook it, freeze it, and preserve it. I've frozen them in coins, sticks, and shredded. I have made zoodles. (Not freezable.) And then I decided to try making a basic zucchini bread. I don't think I've tried one before, so that was new. I made it for a friend who LOVES zucchini bread and subjected myself to their scathing criticism. As it turns out, I made an excellent zucchini bread. The allspice is strong, and I'm not sure if that's how it's supposed to taste, but the loaf was enjoyed and all was well.
I might make this again to freeze. I also want to try a chocolate chip version.
The Best Zucchini Bread
Mel's Kitchen Cafe
1 pound zucchini
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
Adjust an oven rack to middle position and preheat the oven to 375 degrees. Generously coat a 9-inch by 5-inch loaf pan with cooking spray (you may want to grease and flour just to be safe).
Chop the ends off the zucchini (just 1/4-inch off each end) and finely shred the zucchini, peel and all. Place the shredded zucchini in a clean kitchen towel, wrap the towel, and wring the ends (like a an old-fashioned candy wrapper) to 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, whisk 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 thin knife or skewer inserted in the center comes out with a few crumbs attached, 45-55 minutes. Cool for 10 minutes then turn out into wire rack to cool for at least 1 hour. Store well-covered for up to three days.
Yield: 1 loaf