Extra Virgin Zucchini Bread

December 13, 2021

Smoky spices and crisp flavours combine for a quick bread that is excellent served warm on its own or as a part of a festive spread 

Ingredients:

1 ½ cups grated zucchini (squeezed -by hand- to remove excess moisture)

2/3 cup brown sugar 

1/3 cup Mild Extra Virgin Olive Oil

1/3 cup whole milk yogurt (Greek yogurt can also be used)

2 large eggs

1 tsp vanilla extract

1 ½ cups all-purpose flour

 tsp sea salt

½ tsp baking soda

½ tsp baking powder

1 ½ tsp ground cinnamon

¼ tsp freshly ground nutmeg

1 tsp black Urfa chili (if unable to find Urfa chili, dried chipotles that have been finely chopped will work, note that this will add a subtle hint of smokiness)

1 tsp freshly grated lemon zest

Any nuts you might have on hand, such as walnut or pecans, make for great additions (as do dried fruits like cranberries or raisins)

Preparation:

1. Preheat oven to 350F.
2. Combine wet ingredients of zucchini, sugar, eggs, and vanilla extract.
3. In a separate bowl combine dry ingredients:  flour, salt, spices, baking soda and baking powder.
4. Fold the dry mix into the wet mixture.
5. Pour batter into a pre-buttered loaf pan.
6. Bake at 350F for 50 minutes or until a toothpick inserted into the bread comes out clean.

 

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