Our Mother Rosella’s Zucchini Bread
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  • 1 lb Zucchini
  • 2 cups all purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1 tsp. ground allspice
  • 1/2 tsp. salt
  • 1 1/2 cups sugar
  • 1/4 cup plain yogurt
  • 2 large eggs
  • 1 tbl. lemon juice
  • 6 tbl. unsalted butter, melted & cooled
Trying to get your kids to eat vegetables? Flavorful zucchini bread is how our Mother Rosella did! The secret is using butter (not oil) along with yogurt and lemon for the BEST zucchini bread you’ve ever tasted!

Cut large zucchini in half length-wise and scoop out the seeds with a spoon before shredding.

Adjust oven rack to middle position and heat oven to 375˚. Generously coat 9x5” loaf pan with cooking spray. Shred zucchini, place in a towel & squeeze to drain out liquid. Whisk flour, baking soda, baking powder, cinnamon, allspice, and salt in large bowl. Whisk sugar, yogurt, eggs, lemon juice, and butter in bowl until combined. Gently fold yogurt mixture and zucchini into flour mixture using spatula until just combined. Transfer batter to prepared pan. Bake until golden brown and skewer inserted in center comes out with a few crumbs attached, 45 to 50 minutes. Cool for 10 minutes, then turn out onto wire rack to cool at least 1 hour. (Bread can be wrapped in plastic and stored at room temperature for 3 days.) Makes one 9-inch loaf

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