This chameleon of summer vegetables offers a versatility in both savory and sweet dishes. That’s why zucchini, otherwise known as courgette, is one of my seasonal favorites. The options are endless from grilled and served with a drizzle of honey and crumble of goat cheese, roasted with a mélange of squash and sweet potatoes, beautifully laid on a buttery crust in a zucchini galette, or one of my favorites, into a subtly sweet loaf. This classic, summer comfort bread makes for a wonderful afternoon treat, or even better, served for breakfast alongside a slowly savored French press.

With a hint of sweetness and a little pecan crunch, zucchini bread is a wonderful way to highlight this delicate vegetable. This recipe calls for plenty of warm cinnamon spice, hinting fall is just around the corner, and the yogurt makes it extra moist. With quality pantry staples and a few fresh ingredients, this zucchini loaf is quick to mix together and once you pop it into the oven, the kitchen’s aroma will soon be inviting everyone to the table.

Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• ½ teaspoon salt
• Zest of 1 lemon
• 1 cup sugar
• 2 eggs
• ½ cup plain yogurt
• ½ cup vegetable oil
• 2 Tablespoons lemon juice
• 1 Tablespoon vanilla
• 2 medium-size zucchinis, grated
• 1 cup pecans, roughly chopped

Preheat the oven to 350°F. Butter a loaf pan, approximately 5”x 9”.

In a medium-size bowl, combine all of the dry ingredients: flour, baking soda, baking powder, cinnamon, salt and lemon zest and whisk together.

In a large bowl, whisk together the sugar, eggs, yogurt, vegetable oil, lemon juice and vanilla, until well mixed.

Add the dry ingredients to the wet ingredients and mix together until well incorporated.

Once the zucchinis are grated, spread on a paper-towel lined plate and pat dry with more paper towels to remove some of the moisture. Add the zucchinis and pecans to the batter and fold them in. Pour the batter into the loaf pan. Bake for approximately 60-65 minutes, until a toothpick or knife comes out clean. Once removed from the oven, transfer to a wire baking cook rack to cool after 10 minutes. Then allow to cool for another 20 minutes. Bon appétit!