Friday, May 9, 2008
When the garden hands you zucchinis...
You make zucchini bread!
If you've ever planted zuccs, then you know that they can almost double in size overnight! The little kids won't eat them plain or cooked, so I sneak them into this wonderful tasting bread:
Lemon Zucchini Bread
* 1 1/2 cups shredded zucchini
* 3/4 cup white sugar
* 1 egg
* 1/2 cup vegetable oil
* 1 1/2 cups all-purpose flour
* 1/2 teaspoon salt
* 1/2 teaspoon baking soda
* 1/4 teaspoon baking powder
* 1 teaspoon ground cinnamon
* zest of one lemon and it's juice - do NOT omit the fresh lemon, it is what makes this bread so good!
1. Preheat oven to 325 degrees F. Grease an 8x4 inch loaf pan.
2. In a bowl, mix together the zucchini, sugar, egg, lemon zest and juice, and oil. In a separate bowl, sift together the flour, salt, baking soda, and baking powder and cinnamon. Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan.
3. Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely.
This bread is light, not too sweet, and tastes like summer! I made a double batch yesterday and the kids finished off the last of it for breakfast this morning. I also add ground flax seeds and wheat germ to the recipe, and sometimes substitute raw honey for sugar. It just makes it healthier...but don't tell the kids!