Friday, 30 August 2019

Lemon Zucchini Bread

I can't believe we are heading into the last weekend of the summer. My little blog has been sadly neglected. It's just been too nice to spend time sitting on a computer. I haven't touched my scrapping stuff for 2 months other then to attend a couple Planner classes which I promptly put on the back burner uncompleted. Oh well, Fall is coming and I've set aside a few dates to get going again on some of my hobbies.
I DID make time to try a couple new recipes and this one is a winner!
My garden has reached the end of the zucchini harvest but I'll be buying a few more and grating some to freeze so I can make this delicious bread all winter.
I did make it in a couple different size loaf pans. An 8x4 and a long narrow, single layer lasagne pan which I found made it a little drier. I need to get a second 8x4 pan as I think that's the ideal size or use my ceramic mini loaf ones.

Lemon Zucchini Bread

3 cups all purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 cups white sugar
Zest of 2 large lemons
3 large eggs
1 cup vegetable oil
1 Tbsp fresh lemon juice
1 ½ tsp vanilla extract
2 cups grated zucchini (squeezed out if its really moist)

2 cups icing sugar
3 Tbsp fresh lemon juice

1.      Preheat oven to 325F, prepare 2 8x4 loaf pans. Set aside.
2.      In a large bowl, whisk together dry ingredients.
3.      In a medium bowl combine sugar and lemon rind
4.      Add to wet ingredients, whisk until smooth. Stir into dry ingredients. Batter will be thick.
5.      Stir in the zucchini and divide evenly into pans.
6.      Bake 60 to 65 minutes
7.       Right after it comes out of the oven you can add glaze. ( I forgot )