This year I've grown my first successful garden. Since I moved to the country I planned on planting extra because I thought I'd be in constant battle with the wildlife. So far, my garden has been untouched! Now I have abundant zucchini and squash. I've been eating it almost everyday on a pizza, fajitas, stir fry, on the grill, and I still have left overs. I've failed at making zucchini bread in the past, but I thought I'd try again, it's not like I don't have enough zucchini!
Ingredients:
3 cups shredded zucchini
3 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1 tsp allspice
1/2 cup packed brown sugar
1/2 cup white sugar
3 eggs
1/4 cup plain yogurt
1 Tbsp lemon juice
1 cup vegetable oil
2 tsp vanilla
Makes two loaves.
Recipe:
Preheat the oven to 350 degrees F. Spray and flour two loaf pans. Shred the zucchini and place in a towel to wring out the excess liquid. I left the skin on and used a food processor for shredding it. It was so much faster.
Whisk together the dry ingredients. Mix the wet ingredients in a separate bowl and add the shredded zucchini. Combine the two mixtures. Divide the batter between the two loaf pans and bake for 45-60 minutes until the bread is golden brown and a knife inserted comes out clean.
