Zucchini Bread
"The best I've ever had."-Kathy Jackson
submitted by: Kathy Jackson
serves: 6
Ingredients:
1 lb Zucchini, washed and dried, ends removed
2 cups wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup pecans or walnuts
3/4 cup sugar (raw or rapidura is best)
1/4 cup plain yoghurt
2 large eggs beaten lightly
6 tablespoon unsalted butter melted and cooled
1 tablespoon lemon juice
Directions:
Preheat oven to 375 degrees. Shred or process Zucchini. Toss with 2 tabelspoons sugar. Drain 15-20 min (30 min if using white flour) then squeeze moisture out. Combine dry ingredients. Toast nuts 5-7 min, cool, add to dry ingredients. Whisk remaining sugar with eggs, yoghurt, butter, and lemon juice. Add zucchini and wet ingredients to dry ingredients. Stir until moistened. Pour immediately into greased floured pans, smooth with spatula. Bake on middle rack until golden brown and toothpick comes out clean (55-60 min). Cool in pans at least 10 minutes. Transfer to cooling rack and cool for at least 1 hour before serving.
