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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.

Reviews & Comments 3

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    " It was excellent "
    mystic_river1 ate it and said...
    Just made this and boy is it great ^5
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  • krumkake 10 years ago
    How'd I miss this one?? I just saw it on your home page when I went to leave a note there (the "recent remarks" section, or whatever that field is over to the right side of the page). So glad I stumbled upon this, as zucchini will soon be abundant and dirt cheap here - the perfect time to try a batch of this. I've always liked the moistness of zucchini bread, but I'm loving your addition of the lemon. I'll let you know how I do.
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  • lunasea 10 years ago
    This really takes me back. My mother used to make zucchini bread and it was so delicious. I saw your recipe and thought - you know, I haven't had this in ages and I'd love to make some to eat now and freeze for later.

    So, I'm printing this out, too and am going to bake some. Thanks so much!!

    I'll let you know how delicious it was...
    Was this review helpful? Yes Flag

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