Welcome Autumn with this
delicious Lemon Zucchini Bread.
I grew zucchini for the first time this year.
I assumed that it grew on a vine,
like pumpkins or cucumbers.
I was wrong.
It grows from the
middle of a large plant.
This large recipe yields 2 loaves
Ingredients
3 cups flour
1 tsp baking soda
1/2 tsp baking powder
2 tsp lemon zest
1 tsp salt
2 cups grated zucchini,
about 1 large zucchini
1/2 cup chopped walnuts (optional)
1 cup vegetable oil
6oz(3/4 cup) Greek Yogurt or buttermilk
1 tbsp lemon juice
2 cups sugar
3 eggs
1 tsp lemon or vanilla extract
Preheat oven to 350deg. F
Grease or line with parchment paper,
2 loaf pans.
In a large bowl, whisk together flour,
baking soda, baking powder and salt.
Add in lemon zest, walnuts and the shredded zucchini.
baking soda, baking powder and salt.
Add in lemon zest, walnuts and the shredded zucchini.
In another bowl with an electric beater, mix together the oil, yogurt, lemon juice and sugar. Once combined, add in eggs, one at a time and the lemon or vanilla extract.
Add the wet ingredients to
the dry ingredients and
divide between the two loaf pans.
.
Bake for 55-60 minutes,
(depending on your oven and your pan,
dark pans and glass pans,
cook the contents more
quickly than light pans).
or until a toothpick inserted
in the middle comes out clean.
Allow to cool 10-20 minutes
before removing from the pan.
Cool complete before adding glaze
Lemon Glaze
1 cup icing sugar/powdered sugar
2 tbsp milk
1/2 tsp lemon extract or lemon juice.
Add more milk if too thick,
or more sugar if too thin.
Decorate with sprinkled
lemon rind on the top.
Enjoy!!
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Good morning, Thelma! My mother used to make zucchini bread every fall and it was so good! I may have made it once. I don't seem to make a lot of sweet breads because for some strange reason my hubby doesn't care for them. I can't understand why. I love them, and they go so well with a cup of tea or coffee. Yours looks simply wonderful and delicious! I hope you had a lovely summer.
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