There are some baked goods that take me back to my childhood. It’s usually something that was made often and enjoyed by many. Do you have any memories like that? Zucchini bread is one of those for me. I remember my mom making zucchini bread when I was growing up. I could just eat piece after piece and never get sick of it!
Since I enjoyed zucchini bread so much while growing up it should come as no surprise that it’s something I make often now. I usually make it more often in the summer since that is when zucchini is in season. My kids have grown to love it just as much as I do. They are always excited when they smell zucchini bread baking in the oven. 🙂
Another thing that I love about zucchini bread is that it is so easy to make. You probably have most of the ingredients in your pantry already. This particular recipe is one that I found several years ago. It is absolutely the best one. Some zucchini bread recipes will leave you with a heavy, soggy loaf. This one is not like that at all. It is perfectly moist and not too dense.
In order to achieve this texture you must not skip one important step. You have to squeeze your zucchini of its excess liquid. Zucchini holds so much moisture that it is essential to get rid of as much as possible. Otherwise, you will be left with a dense, soggy loaf of bread. So, take the time and squeeze that zucchini, ha!Print
2 zucchini (about 1 lb.)
10 oz. (2 cups) all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon salt
10 1/2 oz. (1 1/2 cups) sugar
6 tablespoons butter, melted and cooled
2 large eggs
1/4 cup whole plain yogurt (plain goat and greek yogurt also work well)
1 tablespoon lemon juice
- Preheat oven to 350 degrees and grease an 8 1/2 x 4 1/2 inch loaf pan.
- Shred your zucchini using the large holes of a box grater. Squeeze the shredded zucchini in a dish towel or several layers of paper towels. You want to release as much moisture as possible.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice, and salt.
- In a medium bowl, whisk together the sugar, melted butter, eggs, yogurt, and lemon juice.
- Add the shredded zucchini and yogurt mixture to the flour mixture then fold gently until just combined.
- Scrape the batter into the prepared pan and smooth out the top.
- Bake about 1 hour until golden brown and a toothpick inserted into the middle comes out clean. Be sure to rotate the pan halfway through baking.
- Let cool in the pan for 10 minutes, and then turn out onto a cooling rack.
- If you skip step 2 you will be left with soggy zucchini bread!
Recipe adapted from America’s Test Kitchen Family Baking Book.