Zucchini is not my favorite vegetable. It’s about as B-O-R-I-N-G as it gets. Spongy and bland right out of the garden, it gets squishier and less awesome the more you process it. So, even though I’m a registered dietitian and passionate produce promoter – not to mention bound by a blood oath to forever talk up veggies – zucchini challenges my sensibilities.
However, this recipe for Cinnamon-Glazed Zucchini Bread, crafted especially for the Sweatpants and Coffee crowd, is about as far from ho-hum as you can get. It’s sweet and spiced and perfect with – what else – your morning afternoon (oh, who are we kidding) bottomless cup of coffee.
If you’re thinking you’d feel a little guilty about debasing a wholesome food naturally high in Vitamin C and fiber by having it carouse with the likes of white flour and sugar – stop. Just stop.
First of all, guilt is terrible for your digestion, as well as the gateway to remorse and self-flagellation, two dinner guests we can all do without. More importantly, flour and sugar don’t cancel out the goodness of the zucchini. They simply wrap it in the Cloak of Deliciosity, rendering it irresistible to your palate.
Even better, I’ve swapped out some of the oil with non-fat Greek yogurt, reducing the fat and calories and boosting the nutrition profile with protein and calcium.
Exciting stuff, I know. But, really, it’s all about the Cloak of Deliciosity.
Make it. Eat it. Love it. Repeat.
Cinnamon-Glazed Zucchini Bread
Makes 1 loaf
Prep time: 15 minutes Cook time: 50-60 minutes
2 cups all-purpose flour
¾ cup granulated sugar
¾ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup vegetable oil (like canola)
½ cup plain non-fat Greek yogurt
1 and ½ cups grated zucchini (with skin)
½ cup confectioner’s sugar
½ teaspoon ground cinnamon
1 to 2 tablespoons half-and-half or milk
Preheat oven to 350 degrees Fahrenheit. Prepare a standard loaf pan with spray oil.
In a large mixing bowl, add the dry ingredients (flour through nutmeg). Stir well to combine. In a separate mixing bowl, whisk together the eggs, oil, and yogurt. Add all at once to the flour mixture, and stir just until moistened. Fold in the grated zucchini. Pour the batter into the prepared pan, and bake for 50-60 minutes.
Bread is done when a toothpick inserted in the top center of the loaf comes out clean. Let rest in the pan on a rack for a few minutes before removing from the pan to continue cooling.
While the bread is cooling, whisk together the confectioner’s sugar, cinnamon, and 1 tablespoon of the half-and-half. If necessary, add another ½ tablespoon of liquid to create the consistency you like. Once the bread is completely cooled, transfer it to a serving plate, and drizzle the glaze over the top. Store in airtight container for up to 2 days, or in the refrigerator for a week.
Looking for other great zucchini recipes? Check out my blog for to-die-for Chocolate Chocolate Chip Zucchini Muffins and Hearty Minestrone with Grilled Cheese Croutons and a Summer Ratatouille where zucchini would be quite welcome