Kitchen Tip: Stir in a pinch of freshly grated nutmeg or ground cloves for a hint of warm spice in this classic zucchini loaf.
Classic zucchini loaf
By Chatelaine112
PREP TIME
15 min
TOTAL TIME
1 h 10 min
Serves
12
Photo, Erik Putz.
The savoury seasonal fruit helps balance out the sweetness in the bread batter.
Ingredients
- 2 large zucchini , grated (3 1/2 cups)
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 3/4 tsp cinnamon
- 3/4 tsp salt
- 2 eggs
- 1/2 cup olive or vegetable oil
- 1/2 cup plain yogurt
- 1 cup granulated sugar
Instructions
- PREHEAT oven to 350F. Spray a 9×5-in. loaf pan with oil and line with parchment.
- PLACE zucchini in a colander in the sink. Squeeze with both hands, removing as much liquid as possible.
- WHISK flour, baking powder, baking soda, cinnamon and salt in a bowl. Whisk eggs, oil and yogurt in a large bowl. Whisk in sugar, then stir in zucchini. Add flour mixture in 2 parts until just combined.
- BAKE until a tester inserted in centre comes out clean, 50 to 55 min. Let cool in pan on rack for 10 min. Remove from pan and let cool completely.
Chatelaine Quickies: How to make zucchini-feta cakes
Nutrition (per serving)
- Calories
- 246,
- Protein
- 5 g,
- Carbohydrates
- 34 g,
- Fat
- 11 g,
- Fibre
- 1 g,
- Sodium
- 368 mg.
- Good source of
- folate
