Zucchini Bread
by Editorial Staff
I bake homemade bread on yogurt with the addition of zucchini and spices, the taste is indescribable.
Ingredients
- Zucchini – 450 g
- Flour – 2 cups (300 g)
- Baking powder – 1 teaspoon.
- Soda – 1 teaspoon.
- Ground cinnamon – 1 teaspoon
- Ground allspice – 1 teaspoon.
- Salt – 1/2 teaspoon
- Sugar – 1.5 cups
- Butter (melted, cooled) – 6 tbsp
- Large eggs – 2 pcs.
- Natural yogurt without additives – 1/4 cup
- Fresh lemon juice – 1 tbsp
- Butter for greasing the mold
Directions
- Set the rack in the oven to a medium level, and turn on the oven itself for preheating to 180 degrees. Grease a rectangular cake pan with butter.
- Rinse the zucchini, cut off the tails and grate the pulp on a fine grater, put in a colander, drain the liquid for about 5 minutes, and squeeze the rest with several layers of paper towel.
- In a large bowl, combine flour, baking powder, baking soda, cinnamon, allspice, and salt. In another bowl, combine sugar, melted butter, eggs, yogurt, and lemon juice. Add chopped zucchini and butter mixture to the flour mixture, stir, but do not hammer the dough.
- Put the dough into the prepared mold, level the surface, and place in the preheated oven. Bake homemade spice and zucchini bread until golden brown and a clean wooden stick when pierced, for about 1 hour, periodically turning the pan in the oven so that the bread is baked simultaneously from all sides.
- Allow the finished bread to cool slightly at room temperature for about 10 minutes, then remove the homemade spice and zucchini bread from the mold and let cool completely for one hour.
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