Monday, May 28, 2012

Lemon zucchini bread

If you've ever grown zucchini, you know that those suckers can double overnight! With all this hot Texas sun we have LOTS of zucchini, and sometimes using it all up can be a chore. Here is one of my family's favorite ways to eat up this garden staple: 

 Lemon Zucchini Bread

1 1/2 cups shredded zucchini 
3/4 cup 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 and juice of one lemon

 Preheat oven to 350 degrees. Grease an 8x4 inch loaf pan. In a bowl, beat together the zucchini, sugar, egg, and oil. In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan. Bake 45-55 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. 
 To make this good bread even better, stir a tablespoon of fresh lemon juice into 1/2 cup powdered sugar and drizzle over loaf while still warm!


1 comment:

Therese said...

When we had a heap of zucchinis in our garden, I started making pineapple zucchini bread. This one sounds just as delicious.