Before the end of the summer, I want to craft innovative zucchini recipes because it is one of my favorites vegetable. Today I prepared zucchini bread with almond and labneh. It tastes irresistible. I refer to it as a “summer bread” and I’m sharing it for everyone. Enjoy -:)

Ingredients:

• 1 ½ cups fresh zucchini, grated
• 1 ½ cups all-purpose flour
• 1 whole stick of butter, 120 gm
• 1/3 cup labneh (alternatively Greek yogurt or sour cream)
• 2/3 cup brown sugar
• 2 eggs
• 2 teaspoons vanillas extract
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon grated lemon zest
• ½ cup almond, crushed
• ½ teaspoon of sea salt

Method:

Heat the oven to 400 degrees Fahrenheit. Grease a loaf pan with non-stick spray. In a large bowl add zucchini, melted butter, labneh, sugar, eggs and vanilla. Whisk well together by using a rubber spatula.

Now whisk flour, baking soda, baking powder, zest, and salt in a separate bowl.

Combine the flour mixture with the zucchini mixture and stir well to combine by using a silicone spatula (or wooden spoon). Then carefully add and mix in almonds. Mix well, then transfer the prepared batter into the loaf pan and place in the oven. Bake for 40-45 minutes. Insert a toothpick into the center to make sure that the toothpick comes out clean. Let the bread cool for 10 minutes before serving.