Green Tea Zucchini Bread

When friends are as generous with the fresh vegetables as ours have been this year, you can afford to experiment, so that's what I've been doing over the weekend!

The first time I made this zucchini bread recipe, I used too much butter and it was too spongey in texture. Plus, I decided it could stand another bag of the matcha tea, and now I think the flavor is just right, since you get that little zip of "something extra" from the tea. I hope you enjoy this as much as I did!

Green Tea Zucchini Bread

4 tablespoons butter, softened
1/2 cup sugar
1 large egg
1/2 teaspoon vanilla
1 cup grated zucchini (with peel)
1/4 cup fat-free plain yogurt
Contents of 2 Double Green Matcha tea bags from Republic of Tea (about 1-1/2 teaspoons of dry tea)
3/4 cup all-purpose flour
Dash of cinnamon (or to taste)
1/2 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 350 degrees. Combine ingredients in order listed, mixing after each addition. Prepare a 9 x 5-inch glass loaf pan with cooking spray, add batter and bake for 50 minutes or until brown on top. Yields 1 very moist loaf. Refrigerate any unused portion.

Here's what the batter looks like when you add the dry tea.


And yes, you can drink this tea as well as eat it!