I had a couple of zucchini left over from dinner, and wanted to make another quick bread for Rich. He loves them for breakfast, and to take as a snack for work.
I appreciate the no-fuss of making quick breads. No mixer to get messy, one-bowl prep, and a one pan bake time in the oven. The possibilities for flavor are endless- fruits, vegetables, different flours - and I've learned to not shy away from trying some pretty strange flavors together.
This particular zucchini, lemon, honey almond, and yogurt bread recipe resulted from utilizing what I had available in my cupboard and fridge. I wanted to try to limit the amount of sugar and white flour in the bread, while still keeping it moist and flavorful. It's not in-your-face sweet, not greasy on your fingers, and has wonderful flavor- tartness from the yogurt and lemon, richness from the brown sugar, nuttiness from the honey almonds, and there's a little bit of earthiness from the zucchini. I think there are still many people who don't realize that vegetables are awesome in bread, and may ask what's the green stuff in here? It's a great way to get your kids to eat veggies without them realizing it.
- * You can easily substitute unsweetened applesauce (cup for cup) for the yogurt, and I've also made this bread with coconut milk and almond milk vanilla yogurt (dairy-free.)
- I've tried this bread also just using wheat flour, and I didn't care for the texture. I split the flours 50/50 and it's great.
- Make sure you are using a true loaf pan. This batter rises beautifully, and will overflow if you have a pan that isn't tall enough. If you are using a smaller pan (or two mini-loaf pans), fill them about 1/2 way and you'll be fine.
- Almond extract would be awesome in this in place of the vanilla paste. A little ground ginger (1/4 tsp) added to this would be delicious too.
Zucchini, Olive Oil, Lemon, and Honey Almond Bread
Makes one large loaf of bread
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 cup brown sugar
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp baking soda
1/2 tsp baking powder
1 tsp kosher salt
Zest of 1 large lemon
1 cup (1 small carton) Trader Joe's nonfat vanilla yogurt
* for dairy-free, you can sub out almond or coconut yogurt or 1 cup unsweetened applesauce for
the TJ vanilla yogurt
1/2 cup olive oil
3 large eggs, slightly beaten
1 tsp vanilla paste
Juice from 1 lemon
1 cup Trader Joe's sliced honey almonds, divided
2 1/2 cups (2 medium) shredded zucchini
Preheat oven to 350 degrees
- In a small bowl, slightly beat eggs and set aside
-Press shredded zucchini between sheets of paper towels or kitchen towels to remove excess water, set aside
- In a large mixing bowl, whisk together the flours, brown sugar, cinnamon, nutmeg, baking soda, baking powder, salt, and lemon zest until combined
- Make a little well in the middle of the dry mixture and add in the yogurt, olive oil, beaten eggs, vanilla paste, lemon juice, 3/4 cup of the almonds, and the zucchini. Stir just until combined- do not over mix.
- Pour batter into a sprayed loaf pan and sprinkle the remaining 1/4 cup of the almonds on top of the bread.
- Bake for 50- 60 minutes until a toothpick pushed into the center of the loaf comes out clean. My loaf took the full 60 minutes to bake through.
- Cool on wire rack before cutting into slices
If you use almond or coconut yogurt or unsweetened applesauce in place of yogurt, this recipe is dairy-free!