I can hardly keep up with all the Zucchini from the three plants I'm growing this season. On this day I decided to make my favorite bread for zucchini that has a nice lemony flavor.
Zest from 1 lemon
2 Tablespoons freshly squeezed lemon juice
Combine:
1 cup finely shredded, unpeeled zucchini
3/4 cup granulated sugar
1/4 cup cooking oil
1 egg
Sift together:
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 tsp. cinnamon (optional)
1/4 tsp. powdered ginger (optional)
Prepare the loaf pans with a little avocado spray and lightly flour them. I used small loaf pans for this recipe as we always share with the neighbors.
Bake at 350 degrees for about 30 minutes or until a toothpick inserted in the center comes out clean.
Let the bread cool slightly before removing from the pans and continue cooling them on a rack. Try not to eat one right away, even though the kitchen smells so heavenly.
Glaze
1/2 cup powdered sugar
1 Tablespoon lemon juice
Adding a glaze made with some of the fresh lemon juice adds a nice touch. It always makes the bread look extra special and it is so delicious too.
Now, I have to decide what else to make with the other two zucchini sitting on the kitchen counter. Any suggestions would be appreciated if you have a favorite way to use them. Enjoy your day everyone.
