Wednesday, September 17, 2014

Best Zucchini Bread Recipe

This delicious recipe was handed down by my grandmother, to my mother, to me, and now to I hand it to you. I hope you enjoy this wonderful bread through the Holiday Season.

Zucchini Bread Recipe

  • 1 pound zucchini (you’ll end up with about 1 3/4 cups of zucchini once it has been shredded and wrung through a towel to rid of excess liquid)
  • 2 cups Whole Grain Stone Ground Flour - (I use Bob's Red Mill Spelt 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 buttermilk or non fat plain or greek yogurt - I use buttermilk the yogurt reduces the calories
  • 1 tablespoon sour cream
  • 6 tablespoons butter, melted
  1. Adjust an oven rack to middle position and preheat the oven to 375 degrees. Generously coat a 8 1/2-inch by 5-inch loaf pan with grease and flour.
  2. Chop the ends off the zucchini (just 1/4-inch off each end) cut in half and scoop out seeds 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 3/4 cups of dry zucchini. Set the zucchini aside.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice, and salt. In a smaller bowl, whisk the sugar, yogurt or buttermilk, eggs, sour cream, and butter until combined.
  4. 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.
  5. 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. You can also freeze it as I have done by splitting the batter and baking in small aluminum baking tins. I use this method to freeze my zucchini bread.
  6. You can use Cream Cheese for a spread or Honey Butter.