Yogurt is one of the foods I can’t live without. I started making it at home 3-4 years ago, after I watched and learned from a Bulgarian master. It was scary at first, but it quickly became a habit. Every two weeks, there’s a large pot of organic milk on my stove while I’m busy with other things [tonight, “other things” meant hummus and sautéed beet greens in a mustard sauce – yum]. I don’t have to put much thought into it; it just gets done. I’m sure the master would be proud.
Yogurt is a great substitute for fat in baked goods. This recipe uses 2 cupfuls of it and barely any fat as a result. With the addition of grated zucchini, this corn bread is moist on the inside and crisp on the outside. It makes a delicious light meal when served with a bowl of soup.
Zucchini-Speckled Yogurt Corn Bread
- 2 cups cornmeal
- 1/2 cup whole-wheat pastry flour
- 2 tbsp nutritional yeast
- 1 1/2 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 eggs
- 1 cup grated zucchini
- 2 cups plain yogurt
- 2 tbsp canola oil
- 2 tbsp honey
Preheat oven to 425 F. In a large mixing bowl, combine the wet ingredients (eggs, grated zucchini, yogurt, canola oil and honey). Set aside.
In a medium bowl, combine the dry ingredients (cornmeal, whole-wheat pastry flour, nutritional yeast, salt, baking powder and baking soda).
Add the cornmeal mixture to the wet ingredients and stir until smooth.
Pour the batter into a lightly greased baking dish.
Bake in preheated oven for 20-25 minutes, or until a toothpick comes out clean. The corn bread should be nice and golden.
Let cool for 10-15 minutes before slicing.
Best enjoyed dipped into soup. Remember last week’s roasted red pepper & tomato soup? A match made in heaven.
Recipe adapted from The Laurel’s Kitchen Bread Book.