As summer approaches and gardens begin to overflow with fresh produce, it’s time to start thinking of creative ways to use up all those extra veggies. One of my personal favorites is zucchini bread, and I’ve searched high and low for the perfect recipe. Luckily, I’ve found not one, but two tried-and-true recipes to share with you today.
First up is a recipe from The Recipe Critic. This zucchini bread is everything you could want and more. It’s moist, flavorful, and easy to make. The secret ingredient? Greek yogurt. That’s right, the addition of creamy Greek yogurt makes this bread extra moist and delicious.
To make this recipe, start by preheating your oven to 350 degrees Fahrenheit. Then, grate two medium-sized zucchinis and set aside. In a large bowl, whisk together 1/2 cup of melted butter, 1/2 cup of plain Greek yogurt, 1 cup of sugar, 2 eggs, and 2 teaspoons of vanilla extract. Add in the grated zucchini and mix well. In a separate bowl, combine 1 1/2 cups of all-purpose flour, 1/2 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, and 1/2 teaspoon of salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Pour the batter into a greased loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean. Let cool for 10 minutes before slicing and serving.
Next, we have a zucchini bread with crumb topping from Chef in Training. This recipe takes things up a notch with a delicious streusel topping made with brown sugar and cinnamon. It’s the perfect combination of moist bread and crunchy topping.
To make this recipe, start by preheating your oven to 325 degrees Fahrenheit. In a large bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1/4 teaspoon of salt, and 1 teaspoon of cinnamon. In a separate bowl, beat together 1/2 cup of softened butter, 1/2 cup of granulated sugar, and 1/2 cup of brown sugar until light and fluffy. Add in 2 eggs and 1 teaspoon of vanilla extract and mix well. Gradually add in the dry ingredients, mixing until just combined. Then, fold in 1 1/2 cups of grated zucchini. Pour the batter into a greased loaf pan. In a small bowl, mix together 1/2 cup of all-purpose flour, 1/2 cup of brown sugar, 1/2 teaspoon of cinnamon, and 1/4 cup of melted butter until crumbly. Sprinkle the crumb topping over the batter. Bake for 60-70 minutes, or until a toothpick inserted into the center of the bread comes out clean. Let cool for 10 minutes before slicing and serving.
Both of these zucchini bread recipes are sure to become favorites in your household. They’re perfect for breakfast, brunch, or as a sweet treat for any time of day. Plus, they’re a great way to use up all that extra zucchini in your garden. So go ahead and give them a try – your taste buds will thank you!
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Easy Zucchini Bread Recipe [Video] – Sweet And Savory Meals
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