08/22/2013
Check out this delicious recipe for Zucchini Bread with fresh Thyme!
INGREDIENTS:
1 lb. zucchini
1/4 cup walnuts
1/4 cup pine nuts
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp kosher salt
3/4 cup sugar, divided
2 eggs
1/4 cup whole-milk yogurt
1 tbsp lemon juice
2 tbsp fresh thyme, minced
6 tbsp unsalted butter, melted and cooled
coarse sugar crystals and more fresh thyme, for garnish
INSTRUCTIONS:
Preheat the oven to 375 degrees Fahrenheit.
Use your food processor's grating blade to shred zucchini, or use a box grater and shred by hand.
Toss zucchini with 2 tablespoons of sugar and let sit in a fine mesh sieve to drain for 30 minutes.
While the zucchini is draining, place walnuts and pine nuts on a foil rimmed baking sheet. Bake for 5-7 minutes or until lightly golden brown. Let cool.
In a large mixing bowl, whisk cooled nuts with flour, baking soda, baking powder, and salt.
In a separate bowl, whisk together 1/2 cup plus 2 tablespoons of sugar with the eggs, yogurt, lemon juice, fresh thyme, and melted butter.
Mix wet mixture into the dry along with the drained zucchini.
Turn out dough out into a well greased and floured 5"x10" loaf pan.
Sprinkle coarse sugar and thyme over the top of the loaf.
Bake for 55-60 minutes or until golden brown and crisp on the outside and tender on the inside.
Serve with butter, marmalade, and a sprig of fresh thyme.
