Zucchini Lemon Bread
This recipe is from Eating Well. I like a lot of their recipes as they have variations for all kinds of diets and eating lifestyles. When we started growing our Texas garden a few years ago we had an abundance of zucchini. So we were looking for new ways to enjoy zucchini. I’d had zucchini bread before but I loved this version, so we’ve continued to make it.
I have grated zucchini by hand but this takes about 10 seconds. (and 10 minutes to clean up, but worth it) It makes nice shredded zucchini. No need to wring out any of the water as it helps keep the loaf moist.
I like that it uses both whole wheat and all-purpose flour. While the temptation is there to only use whole wheat, there is something in the all-purpose flour that contributes to it’s rising.
The lemon zest is what makes this recipe great in my opinion. It adds a great bright flavor. This recipe uses less sugar than other recipes which is nice, as it’s not too sweet.
Next add the oil.
This mixture of wet ingredients will eventually blend into the dry.
Mix in the zucchini
No need for any blender or food processor at this point. Just a whisk or a large spoon mixes this yummy bread together really easily
On this day we were making a double batch so the bowl was huge!
Spray the loaf pan really well.
Once it’s in the pan pop into the over for about 50 minutes. No need to place on a cookie sheet, but do place in the middle of the oven.
And that’s it! Pop out of the loaf pan, using a knife or spatula to loosen from the edges, onto a cooling rack. Let cool completely.
This makes a great breakfast bread and can even be toasted a bit to warm it back up.
Look at that sweet face!
This bread freezes very well. We froze a loaf and took it with us Park City to share with J. and his family.
Zucchini Lemon Bread
Ingredients
- 3/4 cup whole-wheat flour
- 3/4 cup all-purpose flour
- 4 teaspoons lemon zest
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/8 teaspoon baking powder
- 3/4 cup sugar
- 1/2 cup canola oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 medium zucchini, shredded (about 2 cups)
Instructions
- Pre-heat oven to 375 degrees. Coat a 9-by-5 loaf pan with cooking spray.
- Whisk whole-wheat flour, all-purpose flour, lemon zest, cinnamon, salt, baking soda and baking powder in a large bowl.
- Whisk sugar, oil, eggs and vanilla in a medium bowl. Stir in the zucchini. Add the zucchini mixture to the dry ingredients. Stir until just incorporated.
- Transfer to the prepared pan. Place in the oven.
- Bake until a toothpick inserted in the center of the loaf comes out clean, about 50 minutes. Cool in the pan for 5 minutes, then turn out onto a cooling rack to cool completely. Enjoy!
