Monday, February 9, 2009

So Yummy #2

Zucchini Bread -From The New Best recipe cookbook

2 cups unbleached all purpose flour, plus more for dusting ( I used bleached)
1 pound zucchini, wash and dried, ends and stems removed, cut in half lengthwise and seeded if using large zucchini, each half cut into 1 inch pieces.
½ cup chopped walnut (or your nut of choice or no nuts)
¾ cup Sugar
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
¼ cup plain yogurt
2 large eggs, beaten lightly
6 tablespoons (¾ stick) unsalted butter, melted and cooled. (I used salted)
1 tablespoon juice from 1 lemon

  1. Adjust an oven rack to the lower-middle position and heat the oven to 375 degrees. Grease the bottom and sides of a loaf pan; dust with flour, tapping out the excess.

  2. In the bowl of a food processor fitted with the metal blade, process the zucchini and 2 tablespoons of the sugar until the zucchini is coarsely shredded, twelve to fifteen 1 second pulses. Transfer the mixture to a fine-mesh strainer set at least 2 inches over a bowl and allow to drain for 30 minutes. (I used this method) Alternatively, you can shred the halved zucchini (don’t cut it into 1 inch pieces on the large holes of a box grater (I used the grater on my food processor), toss with the 2 tablespoons sugar and let drain.

  3. Spread the nuts on a baking sheet and toast until fragrant, 5-10 minutes. Set aside to cool.

  4. Whisk the flour, baking powder, baking soda, salt, and nuts together in a large bowl; set aside.

  5. Whisk together the remaining ½ cup plus 2 tablespoons sugar, the yogurt, eggs, lemon juice, and melted butter in a 2 cup glass measure until combined. Set aside.

  6. After the zucchini has drained, squeeze the zucchini with several layers of paper towels to absorb excess moisture. Stir the zucchini and the yogurt mixture into the flour mixture until just moistened. Scrape the batter into the prepared loaf pan.

  7. Bake until the loaf is golden brown and a tooth pick inserted in the center comes out clean, about 55 to 60 minuets. Cool in pan for 5 minuets, then transfer to a wire rack

All the liquid removed from the zucchini


Done and ready to eat!

I love how you can see all the bright green zucchini, Josh says it's nice and fluffy:-)

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