Zucchini Bread #OurFamilyTable

This wonderful Zucchini Bread is lighter than those made with your typical recipe.  Tender crumb flecked with zucchini and cinnamon and brightened up with lemon zest.  This will become your new go to recipe when faced with a mound of zucchini from your garden.

We are sharing easy quick bread recipes From Our Dinner Table........

Easy Quick Bread Recipes

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I hesitated to share a zucchini bread recipe today. There are so many of them out there but when I was reading through the ingredient list from this recipe found at Food Network I was struck by the fact that it only took 3 eggs and included some lemon zest in the batter.

My neighbor had given me zucchini and Frank was conducting a CPL class.  I provide breakfast and lunch for his students and decided that I was going to make this bread to go along with my Amish Breakfast Casserole.

It was such a hit and so different from any zucchini bread I had ever made that I decided to share it with you after all.  Try it, you will be thanking me for sharing.  I promise.

#bread, #quickbread, #zucchini, #sweetbread, #easy,

Bread

American

Yield: 18 servings

Author: Wendy Klik

Lemony Zucchini Bread

This wonderful Zucchini Bread is lighter than those made with your typical recipe. Tender crumb flecked with zucchini and cinnamon and brightened up with lemon zest. This will become your new go to recipe when faced with a mound of zucchini from your garden.

prep time: 20 Mcook time: 45 Mtotal time: 65 M

ingredients:

• 3 eggs
• 1 c. canola oil
• 1 c. sugar
• 1/2 t. vanilla paste
• 2 c. shredded zucchini
• zest of 1 lemon
• 2 c. flour
• 2 t. baking soda
• 1 t. baking powder
• 1 t.. salt
• 1 t. cinnamon

instructions:

How to cook Lemony Zucchini Bread

1. Combine the flour, baking soda, baking powder, salt and cinnamon.  Set aside
2. In large bowl of stand mixer, fitted with the paddle attachment, beat together the eggs, oil, sugar and vanilla.  Turn the mixer speed to low and stir in the zucchini and lemon zest.
3. With the mixer still on low speed, gradually incorporate the flour mixture into the wet ingredients.  When completely mixed in, divide batter between two 9x5" bread pans that have been treated with baking spray.
4. Bake in a preheated 350* oven for 45 minutes, until a skewer inserted removes cleanly.  Let cool in pans on a wire rack for 15 minutes before removing from pan and cooling completely on racks.

NOTES:

Adapted from a recipe found at Food Network. Like most zucchini bread recipes this is best made the day before it is served.

Calories
219.04

Fat (grams)
13.21

Sat. Fat (grams)
1.20

Carbs (grams)
23.08

Fiber (grams)
0.82

Net carbs
22.26

Sugar (grams)
11.74

Protein (grams)
2.80

Sodium (milligrams)
212.27

Cholesterol (grams)
31.00

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