Sunday, September 22, 2019

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.


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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:

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
Created using The Recipes Generator

14 comments:

  1. I'm glad you did share it! Lemon and cinnamon! Mmmmmm!

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  2. We always have a ton of zucchini so I make plenty of bread all summer!

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  3. This looks so light and tasty! I love how some recipes surprise you with how good they are-so fun!

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  4. This zucchini bread looks so delicious! You've reminded me of a similar recipe that I haven't baked for ages and which I must make again soon. I love vegetables in baking!

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  5. Every year I grate leftover CSA zucchini for the winter. What would we do without zucchini bread!

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  6. I just found some shredded zucchini in the freezer and needed to come up with a recipe to make with it. I think we have a winner.

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  7. I love the hint of them in this bread. I can't wait to give it a try!

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