Zucchini Bread

In an intense battle between savory and sweet, this treat emerged the victor for what to do with two zucchini fresh from the farmers’ market.  We incorporated yogurt and coconut oil to help scale back on butter and keep things moist, and snuck in some wheat flour to boot. (Though it’s possible the chocolate chips negated these attempts at added nutrition). Perhaps not the healthiest thing one could make with zucchini, but certainly one of the more satisfying.  If your shredded zucchinis make more than a cup, you could always balance things out by serving them as a raw side with a squeeze of lemon, a few drops of olive oil, and salt and pepper.

Zucchini Bread

1 cup all-purpose flour
1/4 cup wheat flour
1 teaspoon baking powder
1/4 teaspoon cinnamon
Pinch nutmeg
Pinch cardamom 
2 medium eggs, beaten
3 tablespoons unsalted butter, room temperature
2 tablespoons honey
2 tablespoons yogurt 
1 tablespoon unrefined coconut oil
1 teaspoon vanilla
1/2 teaspoon salt
1/2 cup sugar

2 cups grated zucchini, squeezed and drained of extra liquid
Handful chocolate chip and/or chopped walnuts 

Preheat oven to 350 degrees. In small bowl, whisk together first 5 ingredients through nutmeg.

In large bowl, cream butter, honey, yogurt, coconut oil, vanilla, and salt with sugar. Beat in eggs until the mixture is combined. Next, slowly mix in the dry ingredients with a spatula or spoon until just incorporated. Add zucchini (and chocolate chips/nuts, if using) and stir in until evenly distributed in the batter (do not over mix).

Pour the batter into a greased 9×5 inch loaf pan and bake for 50 minutes until golden brown on top and a toothpick tester inserted into the center comes out clean. Let cool in the loaf pan for 10 minutes before turning onto a cooling rack.