Cinnamon sugar zucchini bread
We didn’t plant a garden this year, but we have been so blessed by friends and family to receive their overflow produce. When we do have a garden, we include yellow squash and zucchini. Every year, it seems that there are zucchini that go undetected and mature beyond a good eating size. It’s like they simply appear under some leaves, and are ready to win a prize for being gargantuan representatives of the species. I received some monster zucchini this week, and so it’s time for zucchini bread! This zucchini bread is a breeze to put together, and it freezes well. I am gifting this batch back to my friend, and so I chose to use 4 mini loaf pans, so I could just wrap them up, rather than trying to remove them from larger pans. I have found the main problem with quick breads, because of how moist they can be, is that it’s difficult to get them out of the pan in one piece. This is when I use disposable pans, or I make a sling from parchment paper or foil, to lift the loaf out of the pan. Even that is not fool-proof. This recipe will make 2 regular size loaves, or 4 mini loaves.
Gather your ingredients. Grate the zucchini. This large zucchini had enough shreds for 2 batches of bread. If I’m not ready to make 2 batches, I will squeeze out the excess moisture, place the extra in a baggie and freeze. I also find as I’m grating the zucchini that the seeds are large and gather on the outside of the grater, so I can just scoop them up and throw them out. If you’d rather scoop the seeds out with a spoon, that’s an option, too. I do cut the ends off before I start grating.
Preheat the oven and prepare the pans you’re using. If I’m using disposable pans, I don’t grease them. If I’m using regular loaf pans, I will grease and flour them or make a sling of foil or parchment to lift the loaf out of the pan and try and prevent crumbling and breaking of the loaf. To make a sling, make sure the foil is longer than the pan, and somewhat wider. Fold the foil to fit the pan, giving multiple layers for strength. Place in the bottom of the pan with the longer ends extending like handles.
Mix wet ingredients in one bowl. Dry ingredients in another. Add the dry ingredients to the wet and mix well. Finally, add the zucchini.
I always seem to blow past this step, and I certainly forgot to take pictures of it. But pour only half the batter in the pans. Sprinkle with half of the topping at this time. Then pour the remaining batter on top, and sprinkle with the remaining topping.
Place in the oven and bake for 45-50 minutes, regardless of the size pan. A knife inserted into the loaf should come out clean.
Cool before eating. I enjoy eating a slice while it’s slightly warm with a slathering of butter.
To freeze, allow the loaf to cool completely. Wrap in plastic wrap, and place inside a resealable plastic bag. I use bags marked for the freezer specifically. They are a bit thicker, and will help keep freezer burn away.
Cinnamon Sugar Zucchini Bread
Ingredients
- 1/2 cup whole fat plain Greek yogurt
- 1/2 cup mayonnaise
- 3 eggs
- 1 3/4 cup all purpose flour
- 2 tsp cinnamon
- 1/2 tsp allspice
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 2 cups zucchini, grated
Topping
- 1/2 cup granulated sugar
- 1 tsp cinnamon
Instructions
- Preheat oven to 350. Grease and flour 2 standard loaf pans or equivalent.
- In a large bowl beat together the oil, eggs, sugar and vanilla extract until well combined.
- In a separate bowl, combine the flour, cinnamon, baking soda, baking powder, salt and whisk to mix.
- Pour the flour mixture into the egg mixture and beat again until fully mixed. The batter will be thick. Add zucchini and mix until incorporated.
- In a small bowl, combine the topping ingredients.
- Pour half the batter into the prepared pans and sprinkle with half of the topping mixture.
- Cover with the remaining batter and sprinkle with the remaining topping.
- Bake at 350 for 45-50 minutes or until a knife inserted in the center comes out clean. Allow the bread to cool before slicing.
