Recipe: Simple Zucchini Bread

This weekend it was super cold and windy. Sunday the wind was roaring outside when I woke up and all I could think about was warm soup and something  tasty. So, I made my Crockpot Ham and Potato Soup and found an easy recipe for zucchini bread to have for breakfast for the week.

I love zucchini bread but always thought there was so much to it. If this is how easy zucchini bread is, I'll be making it a lot more. I wanted to make some mini muffins but was a little nervous about if it would turn out right, so, if anyone has a good, easy, cheap recipe for zucchini muffins let me know.

The recipe I used came from here and it suggested putting cream cheese on your zucchini bread. I've never heard of that before but I'm pretty sure it's genius. I love cream cheese and I love zucchini bread, so....but anywho...here's the recipe!!

Simple Zucchini Bread

INGREDIENTS:

1 pound zucchini 

2 cups flour 

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon allspice

1 1/2 cups granulated sugar

2 large eggs

1/4 cup plain yogurt (not fat-free)

1 tablespoon sour cream

6 tablespoons butter, melted

DIRECTIONS:

Preheat oven to 375º and spray a loaf pan with cooking spray. Finely shred the zucchini including the peel and wring out excess liquid in a dishtowel. Set aside.

In a large mixing bowl whisk flour, baking powder, baking soda, salt, ground cinnamon, and allspice. In a separate small mixing bowl whisk together the sugar, eggs, yogurt, sour cream, and melted butter.

Gently fold in zucchini and yogurt mixture until just combined. Pour into the prepared loaf pan.

Bake until golden brown and a toothpick comes out clean. Should be approximately 40-50 minutes depending on your oven.