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Prep Time: 0 Minutes Cook Time: 80 Minutes |
Ready In: 80 Minutes Servings: 12 |
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Adapted from ATK. Very tasty and maybe a little healthy. Ingredients:
2 zucchini (1 pound), ends trimmed |
1 1/2 cups sugar |
6 tbsp butter, melted and cooled |
2 large eggs, lightly beaten |
1/4 cup plain yogurt |
1 tbsp fresh lemon juice |
2 cup ap flour |
1 tsp baking soda |
1 tsp baking powder |
1 tsp cinnamon |
1 tsp allspice |
1/2 tsp salt |
1/2 cup pecans or walnuts, toasted |
optional |
3/4 cup golden raisins or dried cranberries. |
Directions:
1. Preheat oven to 375oF. Using non-stick spray, or butter and flour, generously coat a loaf pan to prevent sticking.
2. Using the large holes on a box grater, shred the zucchini. Squeeze the extra moisture from the zucchini by squeezing it between several layers of paper towels, remove as much moisture as possible. This step is important or the batter will be too wet. Whisk the sugar, melted butter, eggs, yogurt, and lemon juice together in a large bowl.
3. In a separate large bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice and salt. Gently fold in the zucchini mixture until just combined, add the nuts. Do not overmix.
4. Put the batter into the pan you previously prepared, smoothing the surface. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, 55 to 60 minutes.
5. Let the loaf cool in the pan for 10 minutes before turning bread out onto a cooking rack. Allow to cool for one hour.
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