Monday, September 28, 2020

Lemon Zucchini Bread

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

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.

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.