Published on June 3rd, 2013 | by Rachel Budke6
I know that I just posted another zucchini recipe, but this recipe is so good that I just had to share it. Growing up, my neighbors had a great garden in their backyard. One thing that they would always make using vegetables from their garden was zucchini bread. Ever since then, I have loved zucchini bread. I adapted my recipe from the zucchini bread recipe by Simple Bites. Aimée’s recipe is studded with dark chocolate, and looks and sounds wonderful. I will definitely be trying out her recipe in the near future. I adapted the recipe to be a little bit more simple. If you don’t have any ground cardamom, feel free to omit it or to experiment substituting with some ginger. Another thing that I will mention as well is that I did not squeeze any of the moisture out of the zucchini after I grated it. I wanted to make sure the bread was as moist as possible, so I left it how it was. If you don’t have a mini loaf pan already, I highly suggest that you buy one. They are so stinkin’ cute! Happy zucchini bread baking!
- 3 cups all-purpose flour
- 1 tablespoon cinnamon
- 1 teaspoon cardamom
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1/3 cup canola oil
- 1/3 cup milk
- 1 tablespoon lemon juice
- 3/4 cup plain yogurt
- 1 cup brown sugar
- 2 3/4 cup finely grated zucchini
- Preheat oven to 350°F.
- In a large bowl, sift together the flour, cinnamon, cardamom, baking soda, baking powder and salt.
- Using a mixer on medium-low speed, combine the eggs, oil, milk lemon juice, yogurt, brown sugar, and zucchini.
- On low speed, slowly add the flour mixture into the zucchini mixture. Mix until just combined.
- Pour the mixture into 2 lightly greased loaf pans, or a mini loaf pan to make about 18 mini loaves.
- Bake for approximately 50 minutes, or 25 minutes for mini loaves.
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