We received a garden gift. Four GIANT zucchini. After four loaves of zucchini bread I still have two of these monsters left. I’m debating about what to do with it. Zucchini tacos? Zucchini soup? Nah…probably just more of this bread, because it was fantastic. This one in particular was even better because it was made with love by my daughter, Claire. Have I mentioned that teaching that kid to cook was a great idea?
The original recipe for this had a glaze over the top. If you want to add that, it’s simply a mixture of powdered sugar and a little milk, spooned over the cooled bread. We left it off…now we can call this healthy, right? In any case, this was a delicious twist on an old favorite. (Get it? Twist? Lemon? Yikes.)
Lemon Zucchini Bread
(adapted from NancyCreative.com)
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup canola oil
2/3 cup sugar
1/2 cup buttermilk
Juice of one lemon
Zest of one lemon
1 cup grated zucchini (unpeeled)
In a large bowl combine flour, baking powder and salt.
In medium bowl, beat 2 eggs well, then add canola oil and sugar, and blend well. Then add the buttermilk, lemon juice, and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture.
Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t overmix.
Pour batter into prepared 9×5″ loaf pan and bake at 350 degrees for 45-50 minutes, or until toothpick inserted in center comes out clean (if your oven tends to run hot, check the loaf after 40 minutes; also, if you make this in an 8×4″ loaf pan, your baking time may be a little longer…about 5 to 10 minutes more). Cool in pan 10 minutes, then remove to a wire rack and cool completely.
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