Local fresh food lover Lexy Close, who works with the Appalachian RC&D Council, as well as Build it Up East TN, uses the bounty of her gardens to fuel her love for making delicious foods and teaching others to do the same.
Here's a video recipe of Close making her zucchini bread:
Lexy’s Zucchini Bread Recipe
1 ¾ cup white all purpose flour
½ cup whole wheat flour
½ tsp salt
1 ½ tsp baking soda
¾ tsp baking powder
½ tsp cinnamon
½ tsp ground clove
¼ tsp grated nutmeg
¼ cup brown sugar
1 ripe banana
½ cup vegetable oil
1 tsp stevia liquid
1 tsp vanilla extract
¼ cup yogurt
2 cups grated zucchini
½ cup chopped walnuts (optional)
Preheat your oven to 350F.
Thoroughly coat the inside of a 9x5x3 inch loaf pan with oil. Set aside.
After grating your zucchini, place it in a colander in the sink to let any excess water drain off.
In a large bowl, mix together the all purpose flour, whole wheat flour, salt, baking powder, baking soda, cinnamon, clove, and nutmeg.
In a separate bowl, mash the banana with the brown sugar until mostly smooth. Then whisk in the oil, eggs, stevia, vanilla and yogurt. Press any remaining water out of the zucchini and stir it into the banana mixture.
With a spatula, mix the dry ingredients into the wet, gently stirring until just incorporated. You do not want to over stir the batter, or the bread will be tough. Fold in the optional chopped walnuts.
Pour the batter into the greased loaf pan. Bake for 50-60 minutes until a toothpick inserted into the center comes out clean. Let the bread cool for 5-10 minutes before removing it from the pan and letting it fully cool on a wire rack.
This quick bread can be baked in a large muffin tin also. Cut baking time down to 20-25 minutes.