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    HOME » Recipes » Bread & Pastry

    Published: Aug 14, 2013 · Modified: Oct 3, 2021· This website generates income via ads ·

    Zucchini Bread

    Jump to Recipe Print Recipe Pin Recipe

    Like much of America, I have an over abundance of zucchini in my backyard garden. If friends and family draw the curtains and pretend no one's home when you visit, or let the answering machine take your calls, you probably have the same thing going on. One zucchini plant is all a family of two needs. I planted four plants.  Now I am struggling to use it all before they get the size of small submarines. Zucchini bread is a given and a recipe search yielded many contenders. Ultimately I tweaked a couple to make a recipe of my own. This recipe makes more batter than a standard loaf pan, so you also get a few muffins out of the deal. This recipe would also be great substituting nuts for the chocolate.

    zucchinibreadsquare

    Zucchini Bread

    Wheat flour and cake flour keep it light while buttermilk and yogurt keep this Zucchini Bread moist.
    5 from 1 vote
    PRINT Pin
    Prep Time 12 mins
    Cook Time 45 mins
    Cook time for Muffins 20 mins
    Total Time 1 hr 17 mins
    Course Brunch, Dessert, Snack
    Cuisine American
    Servings 14
    Calories 269 kcal

    Equipment

    • 9x4 loaf pan
    • Baking spray
    • Large mixing bowl
    • Muffin tin
    • Grater

    Ingredients
      

    • 1 ½ cups whole-wheat flour
    • 1 ½ cups cake flour
    • 1 TBS ground cinnamon
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • 2 eggs lightly beaten
    • ⅓ cup coconut oil
    • ¾ cup Greek yogurt
    • ⅓ cup buttermilk
    • 1 cup firmly packed brown sugar
    • 2 teaspoon vanilla
    • 2 ½ cups finely grated zucchini plus the liquid
    • 4 oz dark chocolate chunks or chips

    Instructions
     

    • Preheat oven to 350 degrees. Spray a 9x4 inch loaf pan with baking spray. Spray six muffin cups with baking spray.
    • In a bowl, whisk together dry ingredients and set aside.
    • In a large bowl, lightly beat the eggs with a fork. Beat in yogurt, buttermilk, coconut oil, sugar, and vanilla. Stir in grated zucchini plus the liquid.
    • Fold the dry ingredients into the wet ingredients and stir until combined. Do not over-mix.
    • Spoon batter into 6 muffin cups and pour the remaining batter into the loaf pan. Bake at 350 degrees 20-22 minutes for the muffins and 45-50 minutes for the bread.
    • Remove from oven and cool 10 minutes in the pan. Loosen the sides and remove from pan. Cool loaf completely before cutting.

    Nutrition

    Nutrition Facts
    Zucchini Bread
    Amount per Serving
    Calories
    269
    % Daily Value*
    Fat
     
    10
    g
    15
    %
    Saturated Fat
     
    7
    g
    35
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    2
    g
    Cholesterol
     
    25
    mg
    8
    %
    Sodium
     
    218
    mg
    9
    %
    Potassium
     
    220
    mg
    6
    %
    Carbohydrates
     
    41
    g
    14
    %
    Fiber
     
    3
    g
    12
    %
    Sugar
     
    20
    g
    22
    %
    Protein
     
    6
    g
    12
    %
    Vitamin A
     
    95
    IU
    2
    %
    Vitamin C
     
    4
    mg
    5
    %
    Calcium
     
    72
    mg
    7
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    Keyword banana, bread, buttermilk, cake flour, wheat flour, yogurt
    Tried this recipe?Let us know how it was!
    bread-3

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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