Zucchini Bread

Name: Zucchini Bread
Prep time: 10 min
Cook time: 1 h
Yield: 1 loaf
Cuisine: American,
Ingredients: 1 pound zucchini ends trimmed, coarsely grated; 2 cups flour; 1 tsp baking powder; 1 tsp baking soda; 1 tsp cinnamon ground; 1/4 tsp nutmeg ground; 1/2 tsp salt; 1 1/2 cups sugar; 6 tbsps unsalted butter melted and cooled; 2 eggs lightly beaten; 1/4 cup plain full-fat yogurt; 1/2 cup dried cranberries; 1/2 cup chopped pecans toasted

Once slice of this easy zucchini bread and you’ll see why it’s a family favorite. Made with the warm flavors of McCormick® Ground Cinnamon and Ground Nutmeg, you can easily make this zucchini bread recipe your own by mixing and matching popular zucchini bread... Read More Read Less

10m

PREP TIME

1hr

COOK TIME

13

INGREDIENTS

Servings: 1 loaf

Ingredients

1 pound zucchini, ends trimmed, coarsely grated
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon McCormick® Ground Cinnamon
1/4 teaspoon McCormick® Ground Nutmeg
1/2 teaspoon salt
1 1/2 cups sugar
6 tablespoons unsalted butter, melted and cooled
2 eggs, lightly beaten
1/4 cup plain full-fat yogurt
1/2 cup dried cranberries
1/2 cup chopped pecans, toasted

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 375°F. Place grated zucchini in a clean dish towel (or clean paper towels) Squeeze to remove as much liquid as possible. Spray 9x5-inch loaf pan with no stick cooking spray.
2 Mix flour, baking powder, baking soda, cinnamon and nutmeg in large bowl. In separate medium bowl, mix sugar, butter, eggs and yogurt until well blended. Add sugar mixture, cranberries and pecans to bowl with flour mixture. Stir just until well blended. Pour batter into prepared pan.
3 Bake until golden brown, 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on wire rack.