Wednesday, October 15, 2014
Before I had the chance to look for a zucchini bread recipe, Melissa Clark posted one on her Facebook page. Or she posted a list of ingredients. I saw that I had just about everything on her list and went from there. Here's my interpretation, which makes a lightly-sweet bread that is super-moist and has a nice springy texture. It's great as a snack, and for breakfast.
Zucchini Bread, adapted from a recipe by Melissa Clark
3/4 cup brown sugar
3/4 cup white sugar
1/2 cup extra virgin olive oil
2 cups AP flour
1 cup oat flour (you can use more AP flour, or whole wheat)
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 cup orange juice
1/2 cup lemon yogurt
2 1/2 cups shredded zucchini
Preheat oven to 350°F.
In a stand mixer (or use a large bowl and a hand mixer), combine the sugars and olive oil at medium speed. Add the eggs, one at a time, beating well after each.
In a medium bowl, combine the flours, salt, baking soda and powder, and cinnamon. In another bowl, combine the orange juice and yogurt. Alternate adding the flour and yogurt mixtures to the sugar mixture, starting and ending with flour.
Squeeze the zucchini dry and add to the batter. Pour into a greased 9 x 5 loaf pan. Bake for 45 minutes, until a toothpick inserted in the center comes out with only a few moist crumbs.
Allow to cool in the pan for 15 minutes before inverting the bread onto a rack to cool completely.
Posted on Minxeats.com.
Labels: CSA, loaf cake, quick bread, quickbread, vegetables for dessert, Washington's Green Grocer, zucchini bread