Monday, September 5, 2011

The Best Zucchini Bread (so far)

Happy Labor Day!

I hope you have some fun plans that include some great food (and maybe some football).

We do.  Mostly because we have been hanging out with family for a week. Every time we get together with my family we are known to try new recipes, make lots of food, and eat amazing food.

There is never a chance that we will go hungry at my parent's house.  My brother-in-law always jokes that he gains 10 pounds every time he comes and visits. 

The other fun part about getting together this time of year is all the football and tailgating recipes that we pull out after a year of sitting in the dark.  We love sliders, chilis, brauts, and lots of homemade salsa and guacamole. good.

I wish I had one of those recipes ready for you but we have been having lots of fun playing with cousins, visiting with family members we haven't seen in months, and having football parties so the recipe didn't get put together so here is a new zucchini bread we tried. 

I think it's the best we've had so far.  I love that we don't have to add a cup of oil and that it uses butter and yogurt.  So yummy and perfect for zucchini you have laying around!

The Best Zucchini Bread

(click here for printable version)

1 pound zucchini
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. allspice
1 1/2 c. granulated sugar
2 large eggs
1/4 c. plain yogurt (not fat-free)
1 Tbsp. fresh lemon juice or sour cream
6 Tbsp. butter, melted

1.  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 crisco and flour.

1.  Chop 1/4 inch off the ends of the zucchini 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.

2.  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.

3. Bake until golden brown and a think 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.  Enjoy!

Source:  Mel's Kitchen Cafe
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