August 9, 2015

Zucchini Bread with Lemon Zest

This bread is soft and tender with lots of delicious flavor.

Zucchini, cinnamon and lemon really are a match made in heaven.  I first discovered that combination of flavors when I made The BEST Zucchini Muffins EVER.  Cinnamon and zucchini is a classic combo, but when you add lemon zest it adds such a bright refreshing flavor.  If you are tired of the same old zucchini bread,  try adding lemon zest . . . seriously.

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Zucchini Bread with Lemon Zest
From: Jenn@eatcakefordinner  
(Printable Recipe) or (Printable with Picture)
3 c. all-purpose flour
2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
2 c. sugar
3 large eggs
3/4 c. vegetable or canola oil
2 tsp. vanilla
grated zest of two lemons
3 c. shredded zucchini (I peel the majority of the zucchini)

Preheat oven to 350 degrees.  In a medium bowl whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg; set aside.  In a separate large bowl whisk together the sugar and eggs until thick and creamy.  Whisk in the oil, vanilla and lemon zest.  Stir in the shredded zucchini.  Last, add the dry ingredients to the wet ingredients and stir together until just combined.  

Divide batter between two 9x5-inch loaf pans that have been sprayed with cooking spray (you could also line the pans with parchment paper if you would like).  Bake for 50 minutes or until a toothpick inserted in the center comes out  clean.  Makes: 2 loaves. 

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