1 lb of zucchini, unpeeled (if your zucchini has large, developed seeds, scrape these out first)
2 cups flour (10 oz)
2/3 cup (about 5 oz) sugar, plus 2 tbsp, separated
1 tsp baking powder
1 tsp baking soda
½ tsp table salt
¼ cup Greek-style yogurt
6 tbsp butter, melted and cooled
1 tbsp fresh lemon juice
1 tsp vanilla
½ cup chopped walnuts (you can toast these first if you like)
8 oz can crushed pineapple, well drained
¼ cup raisins (about 2 oz, but use more if you prefer)
Use a food processor fitted with the shredder attachment to shred the zucchini. Add the 2 tbsp of sugar to the zucchini, then replace the shredder with a blade attachment and pulse to combine. Alternately you can shred the zucchini with a hand grater and toss it with the sugar. Scrape the zucchini mixture into a fine mesh strainer set over a bowl, and allow the zucchini to drain for about a half hour. Press to squeeze out excess juices, then scoop the mixture onto paper towels or a clean kitchen towel, and squeeze to get out as much moisture as you can.
While the zucchini is draining, preheat the oven to 375ºF. Butter and flour a loaf pan, and set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Toss in the walnuts and raisins. Set aside.
In a medium bowl, stir together the remaining sugar, eggs, yogurt, butter, lemon juice, vanilla, and drained pineapple.
Fold the wet mixture into the dry ingredients, just until moistened, then scrape the batter into the prepared loaf pan, making sure to smooth the top of the batter.
Bake for about 50 to 55 minutes, or until the top is golden brown and a knife inserted into the middle comes out dry. Allow the loaf to cool for about 15 minutes before slicing.
Serve warm, spread with softened butter if desired.
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