The other day we got a knock on the door and two grocery bags of squash = zucchini and yellow – which left me wondering what to do with it all? After taking half of it to the neighbor I went about making dinner the rest of the week and using squash in everything. Today since I only had a few zucchini left, I decided to make some bread. This recipe is yummy, moist and can be doubled for two loaves if so desired. Next time you find yourself with a surplus of squash, give it a try. Enjoy and happy baking!
Zucchini Bread
Ingredients:
1 large zucchini, shredded
6 oz. plain yogurt
1 egg
1 tps vanilla
¾ c brown sugar
1 ½ c flour
2 tsp cinnamon
½ tsp baking soda
½ tsp salt
1/8 tsp baking powder
Directions:
Preheat your oven to 350º and prepare a loaf pan with cooking spray. In a large bowl combine the zucchini, yogurt, egg, vanilla and brown sugar. In a smaller bowl whisk together the flour, cinnamon, baking soda, salt and baking powder. Add the dry ingredients to the wet until moist, pour into loaf pan and bake for 50-55 minutes.
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