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.
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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.
Comments
6 Comments • Comments Feed
Louis says:
Did you leave out vanilla extract?
June 22, 2010 at 3:59 pm
Michele says:
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.
June 22, 2010 at 5:02 pm
William says:
thanks for sharing the recipe…i used sourcream and added the vanilla…it turned out fantastic…found you through tastespotting…thanks again…
July 17, 2010 at 6:33 pm