Monday, August 17, 2009

Zucchini Bread

I was sooo excited when I brought home two zucchini from the farmers market last weekend. And then in my refrigerator they sat for a week. I really did not want to bake with them...I wanted to use them in a main dish of some sort. But I caved this morning and made some zucchini bread. I was not let down! I'm glad I made this, and am planning on using the rest of the zucchini for a few more batches for the freezer!


...2 cups shredded zucchini
...3 eggs
...2 cups sugar
...3 cups flour
...1 cup plain yogurt
...1 tsp. vanilla
...1/2 cup raisins
...1 tsp. cinnamon
...1 tsp. baking soda
...1 tsp. salt
...1/4 tsp. baking powder
...1/2 cup sour cream


Combine all ingredients well. Pour into two loaf pans and bake at 350 for an hour.

The Verdict...

Oh my! This is delicious! A great quick bread recipe that is a nice change of pace from banana bread! I can't wait to bake up more loaves and keep them in the freezer for during the winter! This would be soo tasty on a chilly winter morning with a cup of tea snuggled in pj's (can ya tell I love fall/winter and can't wait for it to get here?!?)

1 comment:

Lucy Marie said...

I love zucchini baked products. I have been enjoying so many lately with all the zucchini from the garden. I can't wait for fall either. I actually put some grated zucchini into the freezer so I can pull it out through the winter to make bread/muffins etc. I find it takes less space that way! I just grated it up and froze it in one cup portions.

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