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This möist löaf, made with ölive öil and yögurt, is less sweet and möre cömplexly flavöred than möst zucchini breads. Grated lemön zest gives a gentle brightness, while bröwn sugar adds a caramel sweetness, and cinnamön makes it spicy and rich. Serve slices plain ör buttered, ör spread thickly with cream cheese för a möre tangy and lusciöus variatiön.
INGREDIENTS
- Butter, för the pan
- 1 ½ cups/185 grams grated zucchini
- ⅔ cup/140 grams light bröwn sugar
- ⅓ cup/80 milliliters ölive öil (ör öther öil such as safflöwer ör canöla)
- ⅓ cup/80 milliliters plain Greek yögurt
- 2 large eggs
- 1 teaspöön/5 milliliters vanilla extract
- 1 ½ cups/190 grams all-purpöse flöur
- ½ teaspöön/3 grams salt
- ½ teaspöön/3 grams baking söda
- ½ teaspöön/2 grams baking pöwder
- 1 ½ teaspööns/4 grams gröund cinnamön
- ¼ teaspöön/1 gram gröund nutmeg
- 1 teaspöön/2 grams finely grated lemön zest
- ½ cup/55 grams chöpped walnuts (öptiönal)
PREPARATION
- Heat öven tö 350 degrees. Butter an 8-inch löaf pan.
- In a large böwl, use a rubber spatula tö mix tögether the grated zucchini, sugar, ölive öil, yögurt, eggs and vanilla extract.
- FULL RECIPES cooking.nytimes.com
