Olive Oil Zucchini Bread Nytimes
A quintessential quick bread zucchini bread blurs the line between breakfast and cake making it acceptable for both this version is on the sweeter side the vegetal flavors mellowed by brown sugar cinnamon and a bit of browned butter while not always necessary squeezing excess water from the zucchini will prevent the batter from being too wet while keeping the end result moist.
Olive oil zucchini bread nytimes. Place grated zucchini in a large bowl and add oil eggs sugars vanilla and salt. One way to add more fruits and. Eat several servings of fresh fruits and vegetables throughout the day.
This moist loaf made with olive oil and yogurt is less sweet and more complexly flavored than most zucchini breads grated lemon zest gives a gentle brightness while brown sugar adds a caramel sweetness and cinnamon makes it spicy and rich serve slices plain or buttered or spread thickly with cream cheese for a more tangy and luscious variation. Onions parsnips beets zucchini or pumpkin. Lightly coat a 6 cup or 9 5 inch loaf pan with nonstick spray.
Choose fresh nutrient rich healthy low fat foods. Heat oven to 350 degrees f.