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Fruity Zucchini Bread

 

Rich flavor and a moist texture with warm cinnamon and allspice.
10

Yield

10

servings

Prep

15

min

Cook

55

min

Ready

2

hrs

Trans-fat Free
 

Ingredients

1 pound zucchini
2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
ground
1 teaspoon allspice
ground
½ teaspoon salt
1 ½ cups sugar
¼ cup yogurt, plain
2 large eggs
1 tablespoon lemon juice
6 tablespoons butter, unsalted
melted and cooled
¾ cup apricots, dried
or golden raisins
*

Directions

Preheat oven to 375℉ (190℃). Generously coat 9 by 5-inch loaf pan with cooking spray.

Shred and squeeze as much moisture out of the zucchini as possible (wring in a clean tea towel for best results).

Whisk together the flour, baking soda, baking powder, cinnamon, allspice, and salt in large bowl.

Whisk sugar, yogurt, eggs, lemon juice, and butter in another bowl until combined.

Fold the yogurt mixture, zucchini, and dried fruit into flour mixture using spatula until just combined. Do not over mix or the bread will be less fluffy.

Transfer batter to the prepared pan.

Bake until golden brown and skewer inserted in center comes out clean, 45 to 55 minutes.

Cool for 10 minutes, then turn out onto wire rack to cool at least 1 hour.

Bread will keep, wrapped in cling film for up to 3 days at room temperature, 1 week in the refrigerator.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 127g (4.5 oz)
Amount per Serving
Calories 29326% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 61mg 20%
Sodium 196mg 8%
Total Carbohydrate 17g 17%
Dietary Fiber 1g 5%
Sugars g
Protein 9g
Vitamin A 7% Vitamin C 14%
Calcium 4% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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