Lemon - Zucchini Bread
From borinda 16 years agoIngredients
- 1 pound zucchini shopping list
- 1 + Tbsp salt shopping list
- 2 3/4 all-purpose flour shopping list
- 1 tsp baking soda shopping list
- 1/2 tsp salt shopping list
- 3/4 tsp ground cinnamon shopping list
- 3 large eggs shopping list
- 1 cup sugar shopping list
- 1/2 cup canola oil shopping list
- Grated rind of a large lemon shopping list
- 1 Tbsp freshly squeezed lemon juice shopping list
- 1 tsp vanilla extract shopping list
- 1 cup chopped walnuts shopping list
How to make it
- Preheat oven to 350.
- Generously grease a 9x5 loaf pan and dust it with dried breadcrumbs.
- Wash and trim the zucchini and then place it in a collander and toss in salt. The place a heavy bowl full of water in it to weigh the zucchini down and press out all of the water it holds. I leave it draining for half an hour while I organize the rest of my preparations. At that point use 2 cups of the zucchini for this recipe.
- Sift the flour, baking soda, cinnamon and 1/2 tsp salt together and set aside.
- Beat the eggs, sugar, and canola oil until light and then add the lemon rind and lemon juice and vanilla extract, too.
- Gradually mix in the dry ingredients until just incorporated - at this point the batter is quite heavy and hard to handle. Then mix in the zucchini and it lightens up.
- Turn the mixture into the prepared pan and then bake about 1 hour, until it tests done.
- Let stand a few minutes and then turn out to cool on a rack.
- This freezes well.
People Who Like This Dish 5
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The Rating
Reviewed by 1 people-
Just made this and boy is it great ^5
mystic_river1 in Bradenton loved it
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