The same recipe can make two different loaves of zucchini bread by the flavoring you add to the mix.
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup vegetable oil
1/2 cup fat-free plain Greek yogurt
1 cup coarsely grated zucchini (from about 1 medium zucchini)
For Cinnamon Raisin Zucchini Bread
¾ cup brown sugar
1 teaspoon cinnamon
1 cup of raisins.
For Savory Cheese Zucchini Bread
Add 2 tablespoons of sugar
12 cup shredded cheddar cheese
½ teaspoon cayenne pepper.
Preheat the oven to 325 degrees F°. Butter and flour an 8 x 4-inch loaf pan.
In a large bowl, whisk the flour with baking powder, baking soda, and salt. In a medium bowl, mix the sugar with the eggs, vegetable oil, and yogurt. Add the wet ingredients to the dry ingredients along with the grated zucchini and remaining ingredients according to which recipe you are making.
Stir until the batter is evenly moistened. Scrape the batter into the prepared pan and bake for about 1 hour and 15 minutes, until the loaf rises and a toothpick inserted in the center comes out clean. Let the loaf cool on a rack for 30 minutes before unmolding and serving.
The zucchini loaf can be wrapped tightly in plastic and kept at room temperature for up to 4 days, or frozen in plastic and foil for up to 1 month.
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