This week, my friend Mary Ann found a large zucchini hiding under a big leaf in her garden. Have you found one too?
Whether its from your garden or a farmers’ market this weekend, I have two ideas for you! First, a delicious quick bread adapted from a Whole Foods’ recipe.
And, if you’re looking for a main dish, my Stuffed Zucchini Italian Style is a favorite.
Either way, please use that zucchini, it needs to be enjoyed!
Zucchini Bread (makes 3 mini loaves or 1 large loaf)
1 1/2 cup whole wheat pastry flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/3 cup canola oil
1/3 cup unsweetened applesauce
2 tablespoons nonfat plain yogurt
3/4 cup sugar
2 teaspoons vanilla extract
1 cup grated zucchini
1/3 cup finely chopped walnuts (optional)
Preheat oven to 325°F. Spray mini loaf pans with cooking spray.
In a large bowl, sift together flour, salt, baking soda, baking powder, cinnamon and nutmeg. In a separate bowl, whisk together egg, oil, applesauce, yogurt, sugar and vanilla. Add the flour mixture to the whisked mixture and stir until well combined. Next, fold in zucchini and walnuts.
Transfer the batter to the sprayed pan and bake for 30 minutes (for mini loaves) or 50 to 60 minutes (for large loaf). The bread should have risen and will be deep golden brown.
Cool in pan on rack for 30 minutes then remove bread from pan and continue cooling on rack.