It took me way too long to come up with a good zucchini bread. They kept coming out gummy and dense. In the end, they key was too squeeze out the liquids from the shredded zucchini. Thanks to Heidi Maxfield for her excellent recipe testing, honest feedback and sharing her favorite high protein recipe to guide me in the right direction. My original version did not hold a candle to this one.
Owen’s Zucchini Bread
It took me way too long to come up with a good zucchini bread. They kept coming out gummy and dense. In the end, they key was too squeeze out the liquids from the shredded zucchini. Thanks to Heidi Maxfield for her excellent recipe testing, honest feedback and sharing her favorite high protein recipe to guide me in the right direction. My original version did not hold a candle to this one.
Nutrition
Ingredients
Method
- Preheat oven to 350 degrees. Grease 8½ by 4½-inch loaf pan.
- Place zucchini in center of dish towel. Gather ends together and twist tightly to drain as much liquid as possible, discarding liquid (you should have ½ to ⅔ cup liquid).
- Whisk the baking mix, cinnamon, nutmeg, lemon zest, salt, and baking soda together in large bowl.
- Whisk brown sugar, oil and coconut yogurt together in medium bowl. Use a little muscle here and really get the liquids blended together. Fold in zucchini.
- Make a well with the dry ingredients, and fold in the zucchini mixture until just incorporated.
- Add the lemon juice and mix briefly. Quickly pour the batter into prepared pan and sprinkle with the granulated sugar. (The lemon juice will react immediately with the baking soda and release carbon dioxide so you want that reaction to take place in the oven so the batter will rise and set with the heat and not rise and fall on your counter top).
- Bake until top bounces back when gently pressed and toothpick inserted in center comes out with few moist crumbs attached, 55 to 60 minutes. Let bread cool in pan on wire rack for 30 minutes. Remove bread from pan and let cool completely on wire rack. Serve.
