Olive Oil Zucchini Bread Nytimes
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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.
Olive oil zucchini bread nytimes. One way to add more fruits and. Onions parsnips beets zucchini or pumpkin. Heat oven to 350 degrees f.
Eat several servings of fresh fruits and vegetables throughout the day. Place grated zucchini in a large bowl and add oil eggs sugars vanilla and salt. Store bought puff pastry makes this a cinch to put together and you can use a number of cooked vegetables in place of the carrots.
Lightly coat a 6 cup or 9 5 inch loaf pan with nonstick spray. 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.