| Recipe: |
2/3 c. whole wheat flour
1 1/3 c. white flour
1 pound zucchini, grated (remove seeds first if using large zucchini)
1/4 c. plus 2 T. sugar
1/4 c. brown sugar
1/2 c. walnuts
1 t. baking soda
1 t. baking powder
1/2 t. salt
1/2 t. freshly grated nutmeg
1/4 c. plain yogurt
2 large eggs
1 T. lemon juice
6 T. butter, melted and cooled
Preheat oven to 375 F. Grease and flour a 9"x5" loaf pan.
Melt butter in microwave in a 2 cup glass measuring cup. Cool.
Toss grated zucchini with 2 T. sugar and let sit in a colander for 30 minutes.
(Optional): Spread nuts on baking sheet and toast until fragrant (5-7 minutes).
In a large bowl mix flours, nuts, baking soda, baking powder, salt, and nutmeg.
To butter, add remaining sugars, yogurt, eggs, and lemon juice. Whisk to combine.
Press as much liquid as possible out of zucchini. I spread it on a tea towel and roll/squeeze, but you could use paper towels or just your hands. Fluff up the zucchini and add it and the yogurt mixture to the flour mixture. Stir just until combined. Scrape batter into loaf pan and smooth the top. Bake until loaf is golden brown and toothpick comes out clean, 50-60 minutes. Cool in pan 10 minutes, then remove to rack to finish cooling.
From The New Best Recipes, with modest tweaks because I can't leave well enough alone. |
