Zucchini Bread for Dessert
Prep time
Cook time
Total time
Author: Cooking with Michele
Serves: 2 loaves
Ingredients
- 3 cups shredded zucchini
- 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
- Preheat oven to 375 degrees. 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.