Zucchini Bread(s)


OK, this is the last post about zucchini.

I could not finish writing about this very versatile vegetable without including 2 recipes for zucchini bread. The first one is a Traditional Zucchini Bread but uses yogurt to enhance the moistness and density of the bread.

The second one is Lemon Zucchini Loaf with Lemon Glaze. The glaze really enhances the flavor of lemon.  I found the recipe by first looking at a lemon-zucchini bread adapted from another recipe and sent around Facebook whose pictures were so tasty looking you wanted to reach out a grab a piece to eat.  BUT, looking at the ingredients, there was 1 and 1/3 cups of sugar in just ONE loaf.  Way. Too. Sweet!

I looked up the original recipe and was much happier with just 2/3 cup of sugar.  This is the recipe I used and it is very good.

I love zucchini, no matter how it is used in recipes.  Now, if only the sun would stay out long enough to ripen our lovely looking green tomatoes!  I’ve got lots of recipes for those!!



Zucchini Bread

(makes 2 loaves)

1 cup oil

3 eggs, well beaten

2 cups shredded zucchini

2 teaspoons vanilla

1 teaspoon baking soda

3 cups flour

2 cups sugar

1 teaspoon salt

1/2 teaspoon baking powder

1 Tablespoon cinnamon

1 cup plain yogurt

Preheat oven to 325 degrees and grease 2 loaf pans.  Blend oil and eggs well.  Add zucchini and vanilla and mix well.  In a separate bowl, combine baking soda, flour, sugar, salt, baking powder and cinnamon and combine with a fork.  Combine the two mixtures and then add the yogurt.  Combine but don’t over mix.  Bake for 60 minutes or until a toothpick comes out clean and the tops of the loaves are brown.


Lemon-Zucchini Loaf with Lemon Glaze

Adapted from nancycreative.com

(makes one loaf)

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

2 eggs

1/2 cup canola oil

2/3 cup sugar

1/2 cup buttermilk (you can make your own–look here)

juice of one lemon (2 Tablespoons lemon juice)

zest of one lemon

1 cup grated zucchini


1/2 cup powdered sugar

1 Tablespoon lemon juice

Preheat oven to 350 degrees.  Grease a loaf pan (9″ x 5 “).

In a large bowl, combine flour, baking powder and salt and mix together with a fork; set aside.

In a medium bowl, mix the eggs, oil and sugar. Add the buttermilk, lemon juice and zest and blend it all well. Fold in zucchini until evenly distributed.

Add the flour mixture to the wet ingredients and blend together.  Pour mixture into prepared pan and bake for 45 minutes or until a toothpick comes out clean. Let cool for 10 minutes in the pan.

Prepare the glaze by whisking the lemon juice into the powdered sugar until it is smooth.  Remove the bread from the loaf pan and spoon glaze over the bread.

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