This is my favorite way to get rid of those garden zucchini that are going crazy right now!!! None of your neighbors want to take your zucchini's but I bet they won't be able to say no to your delicious zucchini bread!
This recipe is adapted from the favorites cookbook. The adaptations I have made make it healthier, more flavorful, and moist. That's a win, win, win. It's my favorite recipe I've tried....and I've tried a few. So enjoy!
1 c whole wheat flour
2 c all purpose flour
1 T cinnamon
1 t salt
1 t baking soda
1/4 t baking powder
3 eggs beaten
1 c sugar
1 c brown sugar
1/2 c oil
1/2 c plain yogurt
1 T vanilla
2 cups grated zucchini...(to peel or not to peel you decide)
1/2 c chopped nuts (optional)
Preheat oven to 325 degrees. Grease two 8x4 loaf pans with cooking spray. Set aside.
Mix all dry ingredients in a bowl and set aside. Then beat eggs, sugars, oil, yogurt and vanilla. Slowly mix in dry ingredients. Blend in grated zucchini and nuts.
**Now....if you want CHOCOLATE zucchini bread you would add 2/3 c cocoa powder to your dry ingredients. And you could add 1/2 c chocolate chips instead of the nuts. Sometimes I can't decide if I want regular or chocolate so I pour half the regular batter into one prepared pan, and then add 1/3 c cocoa to the remaining batter and mix well. Then voila! You have one of each. Genius.
Bake for 55-65 minutes or until a toothpick comes out clean. Enjoy!!!
Hint: These also make great muffins! Just adjust the baking time for 20-25 minutes for regular and 30-35 minutes for the jumbo size.