Zucchini Bread

This zucchini bread is my go‑to when I want something easy, delicious, and worth gifting.  It bakes up moist every time and fills the kitchen with the sweetest aroma.  Soft, fragrant, and wonderfully moist, this zucchini bread brings a little warmth to any day — the kind of recipe you’ll want to pass along to someone you love.  It is delicious that even people who “don’t like zucchini” suddenly become believers.  Bake at your own risk — neighbors may start showing up at your door.

Ingredients:

• 1 1/2 cups all‑purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup sugar
• 1 egg
• 1/2 cup vegetable oil or melted butter
• 1 cup grated zucchini
• 1/2 cup chopped nuts (your choice)
• 1/4 cup nonfat yogurt or cottage cheese
• 1 tsp vanilla extract
• 1 tsp cinnamon powder

Directions:

1. Line an 8 x 5” loaf pan with parchment paper.

2. Preheat the oven to 350°F.

3. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.

4. In a Vitamix or blender, combine the egg, vanilla, yogurt or cottage cheese, oil, and sugar.  Blend until smooth.

5. Pour the blended mixture into the dry ingredients. Add the grated zucchini and stir until just combined.

6. Transfer the batter to the prepared loaf pan.

7. Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.

Let the bread cool in the pan for a few minutes before transferring to a rack to finish cooling.