Zucchini Bread

It’s time to pull out the box grater and grab the zucchini. This deliciously moist quick bread is a must try.

Jul 19, 2022

It’s zucchini season! Whether your garden is producing it at lightning speed or the local farmer’s market is loaded with it, grab some now because it’s time to make zucchini bread.

Zucchini is part of the squash family which is divided into two main categories – summer squash and winter squash. Summer squash (think pattypan, yellow straightneck and crookneck squash, yellow or golden zucchini, Chayote squash, zephyr, and of course zucchini) grows quickly and has a thin, edible skin. Winter squash (think acorn, butternut, pumpkin, and spaghetti squash) has a hard skin that protects the flesh, allowing for a much longer storage life.

One of the best features about zucchini is its low-calorie content. Since it’s more than 90 percent water, it contains less than 20 calories per cup. Zucchini also provides a nice dose of potassium and vitamin C.

When purchasing zucchini, or picking it from your garden, select those that are small and slender (six to eight inches long, and one and a half to two inches in diameter). Large zucchini have tough rinds and stringy flesh. They also contain large seeds and can be slightly bitter.

Zucchini should be firm and have skin that is shiny and free of cuts, scratches, bruises, and soft spots. This summer squash is very perishable, so only buy what you need. Store it in a plastic bag in the refrigerator crisper for no more than four to five days. Do not wash zucchini until it’s ready to use.

To your health,

Darlene

ZUCCHINI BREAD

Yield: 24 servings

Serving Size: 1 slice

Prep: 15 minutes

Ready: 1 hour (not including cooling time)

INGREDIENTS

Nonstick baking spray with flour (such as Baker’s Joy)
1 3/4 cups granulated sugar
2/3 cup plain low-fat Greek yogurt (such as FAGE Total 2%)
1/3 cup canola oil
2 large eggs
1 tablespoon vanilla extract
1 1/2 cups white whole-wheat flour
1 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon kosher salt
3 cups shredded zucchini
1/2 cup powdered sugar
1 tablespoon 1% milk

DIRECTIONS

Preheat oven to 350 degrees. Spray two 9-by-5-inch loaf pans with baking spray; set aside.
In a large bowl, mix together sugar, yogurt, oil, eggs, and vanilla extract until combined. In a separate bowl, combine whole-wheat flour, all-purpose flour, cinnamon, baking powder, baking soda, and salt. Add the flour mixture to the sugar mixture and mix until just combined, being careful not to overmix (batter will be very thick but will loosen once zucchini is added).
Squeeze shredded zucchini of excess moisture. Add zucchini to batter and gently stir to combine. Pour batter into prepared loaf pans and bake 40 to 45 minutes or until a wooden pick inserted in the center comes out clean.
To prepare the glaze, combine powdered sugar and milk in a small bowl and stir until smooth. Spread glaze over top of each loaf of bread immediately after removing from oven. Allow bread to cool in pans on a wire rack for 20 to 30 minutes. Remove bread from pans and cool completely on wire rack. Each loaf yields 12 slices, and one slice equals one serving.

Cook’s Note: The great thing about this recipe making two loaves of zucchini bread is that it freezes really well. So, enjoy one now and pop the other one in the freezer for later use.

Nutrition Information per Serving

141 Calories, 4 g Total fat, 0 g Saturated fat, 0 g Trans fat, 15 mg Cholesterol, 127 mg Sodium, 26 g Total carbohydrate, 1 g Dietary fiber, 14 g Total sugars, 13 g Added sugars, 3 g Protein, 0 mcg (0%) Vitamin D, 23 mg (2%) Calcium, 1 mg (6%) Iron, 54 mg (2%) Potassium