Summer harvest season has arrived in Michigan, and that means lots of zucchini. If you're looking for ways to make the most of the surplus, try today's recipe for delicious Greek Yogurt Zucchini Bread.
Zucchini was developed in Milan in the 1800s, and Italian immigrants brought it to the U.S. in the 1920s. Yet zucchini descended from squashes cultivated in Central and South America about 7,000 years ago. They were brought to Europe much later.
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Zucchini, which are fruits mainly used as vegetables, are usually a foot long and have a thin skin. The world’s largest zucchini measured 8 feet, 3 inches in length and was grown in Ontario in 2014.
Whether they're green or yellow, tender and easy-to-grow zucchini are low in calories and rich in micronutrients. They're a good source of:
Zucchini stores and freezes beautifully.
Storing: Leave it whole and unwashed. Store in an open plastic or paper bag. Wash before using. It will keep for a week or two
Freezing: Shred zucchini and store in one- or two-cup amounts in a plastic sealable bag. Label, date and freeze the bag. When ready to use, thaw and pat dry the zucchini. To freeze slices, slightly blanch them, plunge them in ice water, drain and pat dry. Place in a bag and freeze as directed above. Both the slices and shreds will keep 10-12 months in the freezer.
We’ve made classic zucchini bread more healthful by adding Greek yogurt to increase the protein content and by replacing some of the all-purpose flour with fiber-rich whole-wheat flour. The result is a quick bread that’s easy to make and perfect for beginner bakers. Be sure to pat the zucchini dry as much as possible before adding it to the batter.
Be advised: If you share our delicious recipe with friends and neighbors who have been leaving zucchini on your front porch, you may have to buy or grow your own next year.
Bethany Thayer is a registered dietitian nutritionist with Henry Ford Health. For more recipes and health information, visit henryford.com/blog. For questions about today’s recipe, email HenryFordLiveWell@hfhs.org.
Makes: 2 loaves (12 servings each) / Prep time: 25 minutes / Total time: 1 hour 30 minutes
Nonstick baking spray with flour1 cup fat-free, plain Greek yogurt¼ cup canola oil1 ¾ cups granulated sugar1 large egg3 egg whites1 tablespoon vanilla extract1 ½ cups all-purpose flour1 ½ cups white whole wheat flour1 tablespoon ground cinnamon2 teaspoons baking powder1 teaspoon baking soda¼ teaspoon salt3 cups zucchini, shredded, patted dry2 teaspoons orange zest
½ cup powdered sugar2 tablespoons fresh-squeezed orange juice1 tablespoon melted margarine
Preheat the oven to 350 degrees. Spray two 9-inch-by-5-inch loaf pans with nonstick baking spray and set aside. In a large bowl, beat together the yogurt, oil, sugar, egg, egg whites and vanilla. In a separate bowl, combine the all-purpose flour, whole-wheat flour, cinnamon, baking powder, baking soda and salt. Add the dry ingredients to the liquid ingredients and gently combine until just moistened, being careful not to over-mix. Add the zucchini and orange zest and stir to combine.
Pour the batter into the prepared loaf pans and bake for 45 to 55 minutes or until a wooden pick inserted in the center comes out clean.
To make the glaze, combine the powdered sugar, orange juice and melted margarine; stir until smooth. Spread the glaze over the top of the bread while it is still warm. Allow the bread to cool in the pans on a wire rack for 20 minutes. Remove the bread from the pans and cool completely on the wire rack.
142 calories (21% from fat), 3.5 grams fat ( 0.5 grams sat. fat), 26 grams carbohydrates, 4 grams protein, 140 mg sodium, 8 mg cholesterol, 1.5 grams fiber. Food exchanges: 2 starch, 1 fat.
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