The kids are back in school, after school sports are in full swing and we seem busier than ever. We're still trying to enjoy every second of the summer weather though and our garden is finishing up from a great harvest. We're typically not as good about preserving things from the garden, but this year we tried to stay on top of it and we've got rows and rows of freshly canned tomato soup, pickles, jalapenos, carrots, onion and zucchini in our food storage. The zucchini is still growing and we shred and freeze as much as we can.
With school back in session, it's nice to have a steady supply of good after school snacks as well as easy to grab breakfast and lunch items. One of our kids favorite picks is zucchini bread or muffins. They're so easy to make a big batch of and then throw on the freezer. I know there are thousands of recipes for zucchini bread out there but this is definitely my favorite and I made it even better by adding Sabra's new Lemon Twist Hummus into the batter. It adds just a hint of lemon flavor and this batch turned out even more moist and flavorful than before.
Lemon Twist Hummus and Zucchini Bread
Ingredients3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
1 cup vegetable oil
1 1/4 cup sugar
1 cup brown sugar
1 tablespoon vanilla
2 1/2 cups grated zucchini
1 10oz container Sabra Lemon Twist Hummus
coarse sugar, for topping
DirectionsGrease and flour 3 8x4 inch loaf pans. Heat oven to 325 degrees
Sift together the flour, salt, baking soda, baking powder and cinnamon in a bowl.
In the bowl of a stand mixer, beat the eggs, oil vanilla and sugars together until smooth. Add the dry mixture and mix well. Stir in the zucchini and hummus until blended.
Pour the batter into prepared pans. Sprinkle the tops of the loaves generously with coarse sugar. Bake for 45-60 minutes or until a tester comes out clean. Cool in pan for 20 minutes and then remove loaves from pan and cool completely on a wire rack.
Disclaimer: This post was sponsored by Sabra. All opinions are my own.