Zucchini Bread

Name: Zucchini Bread
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 10 servings
Ingredients: 2 medium Zucchini (shredded and squeezed dry); 2 cups All-purpose flour; 1 teaspoon Baking soda; 1/2 teaspoon Baking powder; 1 teaspoon Ground cinnamon; 1/2 teaspoon Nutmeg; 1/2 teaspoon Salt; 2 large Eggs; 3/4 cup Sugar; 1/2 cup Vegetable oil; 1/4 cup Plain yogurt; 2 teaspoons Vanilla extract; 1/2 cup Toasted walnuts (chopped)

A wonderfully moist and warmly spiced quick bread studded with shredded zucchini and toasted walnuts. This is the best way to use up summer zucchini bounty.

Ingredients

2 medium Zucchini (shredded and squeezed dry)
2 cups All-purpose flour
1 teaspoon Baking soda
1/2 teaspoon Baking powder
1 teaspoon Ground cinnamon
1/2 teaspoon Nutmeg
1/2 teaspoon Salt
2 large Eggs
3/4 cup Sugar
1/2 cup Vegetable oil
1/4 cup Plain yogurt
2 teaspoons Vanilla extract
1/2 cup Toasted walnuts (chopped)

The Garden's Sweetest Secret Every summer my neighbor drops off bags of zucchini from her garden, and every summer I turn them into this bread. It is impossibly moist, lightly spiced, and the zucchini melts right into the batter so completely that even picky eaters have no idea it is there. Grate, Mix, Bake Preheat your oven to 165°C/325°F and grease a 9x5-inch loaf pan. Grate the zucchini on the large holes of a box grater, then squeeze out as much moisture as you can with a clean kitchen

View full recipe on Sugar Spice Lab