Farmer’s Market Gold —Rustic Zucchini Bread

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My garden failed me this year. This may be in part because I forgot about it and it grew more weeds than actual vegetables, but seriously, how can you fail to grow zucchini?! Those things are like rabbits! Anyhow. Mine did not grow, so it was off to the farmer’s market for me. And thank goodness other people grew zucchini this summer!

And now, what to do with them? Usually this is a more urgent question because I have them coming out of my ears. But this summer there is anticipation in place of dread.
Bread, people. Bread.

I know the world doesn’t need another zucchini bread recipe. Like for real. But—but. But.

This is my go to. And it’s so good. And even better, it’s easy. And quick. All good things. Not too sweet, rustic (whole wheat flour!), with a crumb that is more reminiscent of actual bread rather than cake. Best of all? Three cups of zucchini per batch! A nice feature if you’re trying to use the stuff up.

Enjoy!

RUSTIC ZUCCHINI BREAD

3 cups shredded zucchini
1/2 cup greek yogurt (or sour cream)
3/4 cup of sugar
2 large eggs
1 teaspoon vanilla
1 cup whole wheat flour
1 cup white flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
Optional add-ins: nuts, rasins, carrots, craisins, berries, etc.

Shred your zucchini—I use a food processor to simplify the process and speed it up—and throw whatever you don’t plan on using in the freezer for later use. This stuff freezes like magic.
Throw your remaining three cups of zucchini in a large mixing bowl along with the yogurt, sugar, eggs, vanilla, baking powder, baking soda, and spices. Use a whisk to throughly but gently combine all the ingredients until everything is well mixed. The batter might even be a little frothy on top. (Note: If you want to reduce the sugar, you can substitute bananas or applesauce for the sugar, you’ll just have to adjust your flour accordingly).
Once the wet ingredients and spices are well-combined, add in the flour. Like muffins or any quick bread, you don’t want to over-mix, so blend it in, but don’t worry if there are still bits of flour here and there.
Divide the batter between two well-greased bread pans, and smooth it out so the batter is more or less even in the pans. bake in a pre-heated oven at 350 degrees for 40 minutes or until a knife inserted into the loaf comes out clean.

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