Thursday, September 12, 2013

Lemon Zucchini Bread


Every year I am in search of new ways to use the abundance of zucchini from my garden.  It grows like crazy!  Even when everything else is gone, the zucchini just keeps on growing.
This bread is a moist, soft bread.  It is not too sweet and has a light lemon flavor to it.  The green speckles from the zucchini look beautiful in the yellow hues of the bread.  It is a lighter tasting bread that hit the spot when we were looking for something not too heavy and not too sweet.

4 C flour
4 tsp baking powder
1 tsp salt
2 eggs
1 C canola oil
1 C milk
4 TBSP lemon juice
zest of two lemons
1 1/4 C sugar
2 1/2 C zucchini, grated

Preheat oven to 350.
Combine all the dry ingredients in a large bowl.
Mix in the wet ingredients (minus the zucchini) until just combined.
Fold in the zucchini.
Pour into 6 mall loaf pans (4.5"x2.5") or two regular pans.
Bake for 30-35 minutes for the small pans or 50-70 minutes for the regular pans.
Remove from the oven and let them cook in the pans for 5 minutes.
Remove from the pans and let them cool on a wire rack before cutting and serving.

This recipe is adapted from

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