Recipe: Zucchini Bread
- posted on: August 21, 2014
- posted by: 21 Acres
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Hello! This is Madeline, 21 Acres intern.
If your garden is anything like the 21 Acres farm, it is exploding with zucchini right now. Here’s the perfect way to use some of it up!
This week’s recipe comes from Asako, our head chef and master baker here at 21 Acres. I had the pleasure of tasting some fresh from the kitchen and knew that I had to recreate it at home! I made a loaf into muffins and used zucchini from our farm here. Topped with a little local butter and WOW it is good! Tender, moist, and slightly sweet, this is some awesome bread.
Asako uses farro flour in this recipe, which is a variety of wheat. It’s got a great nutty flavor that is delicious in this bread – we sell it in our Market from a local producer if you’d like to try it out. You could substitute whole wheat pastry flour if you prefer.
Makes 1 loaf or 12 muffins
- 2 cups farro flour
- 1.5 lb zucchini (washed, dried, ends removed; if using large zucchini, cut in half lengthwise and seed it)
- ½ cup + 2 tablespoons sugar, divided
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup plain yogurt
- 2 large eggs, lightly beaten
- 1 tablespoon lemon juice
- 6 tablespoons butter, melted
Preheat the oven to 375 degrees F. Grease the bottom and sides of a 9x5in loaf pan; dust with flour, tapping out the excess. (Or, prepare a 12-cup muffin tin.)
Shred the zucchini on the large holes of a box grater. Toss with 2 tablespoons sugar and drain, wrapping it in paper towels, cheesecloth, or a clean kitchen towel to squeeze out excess liquid. The sugar makes a big difference – you can get a lot more liquid out!
Whisk together the rest (½ cup) of the sugar, yogurt, eggs, lemon juice, and melted butter. In another bowl, mix the farro flour, baking soda, baking powder, and salt.
Stir the wet mix and well-drained zucchini into the dry mixture until just moistened. Scrape the batter into the prepared pan and smooth the surface.
Bake until the loaf or muffins are golden brown and a toothpick inserted in the center comes out clean. I baked mine in a muffin tin for about 25 minutes.
Thanks for reading, and thank you to Asako for this awesome recipe!