With so many zucchini's from the garden it was time to find something to do with them. This is one of the recipes I have made for years and it is delightful when drizzled with the lemon glaze.
Lemon Zucchini Bread
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)
Combine:
1 cup finely shredded, unpeeled zucchini
3/4 cup granulated sugar
1/4 cup cooking oil
1 egg
2 Tablespoons freshly squeezed lemon juice
the zest from 1 lemon
Glaze
1/2 cup powdered sugar
1 Tablespoon lemon juice
I took out the salad shooter to shred all the zucchini to make a few different recipes.
I really made fast work in shredding all the zucchini.
I ended up with 10 cups of zucchini. The first two were fairly dry once shredded but the last ones were real moist. So I put them into a netted bag to squeeze out the excess water.
Combine the sugar, zucchini, cooking oil, egg, lemon juice, and lemon zest. Note: I added a cup of finely chopped walnuts at the last minute. (not in the recipe)
Sift the flour, baking soda, baking powder, cinnamon, ginger, and salt together. Then add the dry ingredients to the zucchini mixture; stir until combined.
Spoon the batter into prepared loaf pans. I used small loaf pans for this batch so I could share them with my neighbors.
Bake at 350 degrees for about 30 minutes or until a toothpick inserted in the center comes out clean.
Cool the pans on a wire rack for a few minutes, then remove the bread from the pans and cool completely.
It had a wonderful fresh lemony scent once taken out of the oven. I had to restrain myself from cutting into a loaf before I glazed it.
Once cool, combine the ingredients for the glaze and drizzle it over the bread.
*Note: You can omit the cinnamon, ginger, and walnuts. I make it both ways and it is always delicious.
Stay tuned for upcoming posts where I will share how I used the rest of the shredded zucchini.
Until next time, this is Sunscape
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