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A sure sign of summer is too much zucchini! This delicious family recipe solves the dilemma with a quick & easy zucchini nut bread recipe the whole family will enjoy. Great with a cup of coffee or tea for breakfast, as an afternoon snack topped with a shmear of cream cheese or as a late night dessert on the front porch.

Why try? If you garden or have a neighbor who gardens –this recipe offers a great way to use up all those zucchini piling up on the kitchen table.

Foodie Byte: For quick & easy prep, grate zucchini in food processor fitted with grate attachment.

Prepared zucchini nut bread freezes great so you can enjoy a little taste of summer long into the fall. Be sure to wrap securely to keep bread moist and flavorful.

Ingredients

• 3¼ cups flour
• 2 cups sugar
• 1 cup brown sugar
• 2 teaspoons baking soda
• 1 teaspoon kosher salt
• 1 teaspoon nutmeg
• 1 teaspoon ground cinnamon
• 4 eggs, beaten
• 2 cups grated zucchini
• 1 cup vegetable oil
• 1/3 cup vanilla yogurt
• 1 teaspoon fresh lemon juice
• 1 cup chopped nuts (pecans or walnuts)

Preparation

1. Preheat oven to 350°F. Butter or spray (with nonstick cooking spray) 2 standard loaf pans and set aside.
2. Combine flour, sugar, brown sugar, baking soda, salt, nutmeg and cinnamon in a large bowl and stir to blend.
3. Combine eggs, zucchini, oil, yogurt and lemon juice in a separate bowl and stir to blend.
4. Add zucchini mixture to dry ingredients and stir to blend. Fold in nuts.
5. Transfer batter evenly to 2 oiled loaf pans; bake uncovered for 60 minutes or until tester comes out clean. Cool.