Food tends to play a remarkable role in our daily pursuit to change life a little bit. As we evolve, we tend to surround ourselves with things that add a positive note to our life – friends, nature of our work, holiday destinations, books, but food has a contribution that appeals to our inner reformation as well.

Food bears all sorts of philosophies (remember sweetness, be kind, some lessons in life are bitter, sour grapes, and so on). As we grow older, we also tend to be more selective with what we eat. It may not necessarily always be the healthy choice, but it’s a conscious one. We no longer cater to the whim of our parents or someone we rely on to make decisions on what we should eat. It’s a minute mutiny but one well-deserved! You probably didn’t like zucchini growing up, and still shudder at the thought of it, and almost never pick it up from the produce aisle because it reminds you of a boiled goopy casserole from your childhood nightmares. If I didn’t get that right, I’m probably close, but guess what, you can give in to your sweet tooth and hide green veggies in them without worrying about the taste.

Zucchini bread is by far one of my favorite bread to bake and is super popular at my house. It lends some body and oomph to this quick bread and tastes absolutely divine when toasted and slathered with cream cheese. I find that adding lemon juice and yogurt really helps keep the bread moist and I played around with the quantity of baking powder and baking soda to get a bread-like texture. Your kids will love it, and you can pack as many as 3 zucchinis in each bread. Feel free to experiment with honey or dates instead of sugar. Olive oil is a fantastic stand-in for butter as well and I have noted the alternate amount in the recipe below.


Print Recipe
Flavor-Packed Zucchini Bread
Zucchini bread - light, easy and packed with nutrients
Course Dessert, Snack
Cuisine World
Prep Time 10 minutes
Cook Time 50 minutes
Servings
loaf
Ingredients
Dry Ingredients
Wet Ingredients
  • 2 eggs (large)
  • 1.5 cup sugar (packed brown sugar is recommended, white granular sugar also works)
  • 1/4 cup yogurt (greek yogurt is recommended, regular yogurt also works)
  • 1 tbsp lemon juice (or 2 tbsp sour cream)
  • 6 tbsp butter (melted, alternatively feel free to use 1/4 cup olive oil)
Course Dessert, Snack
Cuisine World
Prep Time 10 minutes
Cook Time 50 minutes
Servings
loaf
Ingredients
Dry Ingredients
Wet Ingredients
  • 2 eggs (large)
  • 1.5 cup sugar (packed brown sugar is recommended, white granular sugar also works)
  • 1/4 cup yogurt (greek yogurt is recommended, regular yogurt also works)
  • 1 tbsp lemon juice (or 2 tbsp sour cream)
  • 6 tbsp butter (melted, alternatively feel free to use 1/4 cup olive oil)
Instructions
  1. Preheat oven to 350 F. Grease and flour a loaf tin
  2. Peel the zucchinis and shred them with a medium sized grater. Wring and squeeze dry to make roughly 1.5 cups of shredded zucchini. Use paper towels if necessary.
  3. Peel and grate zucchinis using a medium sized grater. Wring and squeeze till you get roughly 1.5 cups of shredded zucchini. Use a paper towel if necessary. Set aside
  4. In a separate bowl sift and mix together all the dry ingredients except sugar (flour, baking soda, baking powder, salt, cinnamon and all-spice, if using)
  5. In a large bowl whisk together butter, sugar and eggs, in that order. Stir in yogurt, lemon juice or sour cream
  6. Gently fold in the dry ingredients until just combined. Do not overmix
  7. Pour into the prepared pan and bake for 50-60 minutes until inserted toothpick comes out clean or slightly moist with crumbs
  8. Cool for 10 minutes before transferring to a wire rack for upto an hour
  9. Store in an air-tight container for upto a week. This bread also freezes well for upto 2 months, simply defrost overnight in the fridge and bring to room temperature before serving (sometimes nuking it for 10 seconds also does the trick after it has been defrosted completely)
Recipe Notes