Makes 1 loaf, or 3 mini loaves, or 12 regular muffins. Easily doubled.
Prep: 20 mins; Bake time 50 -55 mins
Wet Mixture Ingredients
1 egg
6 TBS butter slightly melted
1 cup sugar
¼ cup plain yogurt or vanilla yogurt (low-fat or not)
1 lemon, finely zested
1 zucchini, medium to large size or 2 small (a heaping 1 cup finely grated) – skin-on, ends removed, grate entire zucchini using a fine grater/shredder (as it sits water will drain off )
1 – 8¼ oz. can crushed pineapple, drained well
Dry Mixture Ingredients
1 ½ cups all-purpose flour
¼ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp ground cinnamon
¼ tsp ground nutmeg (same amount if freshly ground)
½ cup chopped walnuts, Optional
Directions
Preheat oven 350°F. Butter the bottom and sides of pan(s) or spray with baking spray. Strain off as much liquid as possible from grated zucchini and crushed pineapple by gently pressing with a large spoon in a mesh strainer.
In a large bowl, whisk egg and melted cool butter. Add sugar, yogurt, and lemon zest; continue whisking until well combined and thick. With a spatula, stir in the zucchini and pineapple until well incorporated.
In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Using a spatula, gradually stir dry ingredients into wet until mixed well. Fold in walnuts at this point, if desired.
Pour batter into greased pan(s) Bake 45-55 minutes for regular size loaf and about 25-35 minutes for mini loaves. Start checking for doneness 5 minutes early with a toothpick. Toothpick should come out clean, or with just a few crumbs. Cool in pan.
Suggestions:
Store loosely under parchment paper or in a paper bag, not fully closed-up in Tupperware or plastic wrap. After a day, store in refrigerator or freeze. Thaw at room temperature when ready to eat. Toast slices in the oven for a few minutes and eat with a little butter spread.
