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Zucchini Bread for Dessert

July 31, 2009 | Breads, Desserts

I know you might think of zucchini bread for dessert, but in an effort to use up my zucchini in my Foodbuzz 24, 24, 24 dinner event, I decided to make zucchini bread and top it with ice cream for dessert.It’s great with my Snickerdoodle Ice Cream as the cinnamon in the ice cream is a perfect complement to the bread.

Here’s the cast of characters – minus the baking powder and salt that I forgot to line up! Note that I use nonfat yogurt to get a bit of a tang and some moisture without adding fat. You can also substitute half of the sugar with Splenda and part of the flour with whole wheat (I just didn’t have whole wheat flour on hand this day).
If any of your zucchini are large, the seeds in the middle will have gotten large and the flesh around them will be spongy and unappetizing. Cut the zucchini in half lengthwise and scoop out those seeds and the spongy flesh with a small spoon and discard.
I use a food processor to get a really finely grated pulp that also brings out the moisture from the zucchini. Mix all of the other wet ingredients with the zucchini – the eggs, yogurt, vanilla, and sugar. Yes, sugar is considered a wet ingredient, not a dry one, as it melts.
I used both cinnamon and nutmeg in the bread – if you use nutmeg by all means use the whole nutmegs and grate them using a Microplane. The aroma and flavor is far superior to the already ground stuff.
After mixing the dry ingredients and them combining them with the wet ingredients, pour into two greased (I use cooking spray) loaf pans and bake. I always keep one in the refrigerator for eating right away and wrap the other one in plastic wrap and keep it in the freezer.
Zucchini Bread for Dessert
 
Prep time
Cook time
Total time
 
Recipe type: Breads,Dessert
Serves: 2 loaves
Ingredients
  • 3 cups zucchini, shredded
  • 3 large eggs
  • 1 cup nonfat yogurt (or sour cream)
  • 2 cups sugar
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • cinnamon sugar, optional
Instructions
  1. Preheat oven to 375°. Grease 2 metal loaf pans. In a large bowl, combine zucchini, eggs, yogurt and sugar. In a small bowl, combine remaining dry ingredients. Add dry ingredients and mix just until incorporated. Divide batter between 2 loaf pans. If desired, sprinkle top with cinnamon-sugar. Bake until toothpick comes out clean, about 45-50 minutes.Remove from oven and let cool for 15 minutes before removing from pan. If not serving immediately, wrap in plastic wrap and store in the refrigerator or freeze up to 6 months.

Comments

5 Responses | TrackBack URL | Comments Feed

  1. [...] Use frozen squash (summer or winter) and zucchini to make zucchini bread. [...]

    Reply

  2. Did you leave out vanilla extract?

    Reply

    • You know, I actually do use vanilla extract and it wasn’t in my recipe! Sometimes I use vanilla yogurt and then omit the extract.

      Reply

  3. thanks for sharing the recipe…i used sourcream and added the vanilla…it turned out fantastic…found you through tastespotting…thanks again…

    Reply

  4. [...] Zucchini Bread – your kids won’t even know there is a vegetable in there, and this is a great way to use those oversized vegetables. Cut them in half lengthwise and scoop out the spongy seeds down the center, then grate the rest – including skin – and use to make a quick bread. Here’s my recipe. [...]

    Reply

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