Lemon Zucchini Bread
In an effort to get rid of zucchini, I decided to make this bread, then take a zucchini and lemons to the neighbors and doorbell ditch it along with the recipe card. I think I'll call myself the zucchini bomber!
From the kitchen of: The WWW (found by Katie)
INSTRUCTIONS/Ingredients:
Preheat and grease:
Preheat oven to 325 degrees F. Grease and flour two 8 x 4 inch pans Set aside.
2 small loaves and 1 large works as well, but only fill about 2/3 to 3/4 full or it will overflow... yes I know from experience. I also tried doubling the recipe and had enough for one bundt cake pan and 2 regular loaf pans.
I've done this with just the non-stick spray and lining the bottom of the pan with parchment paper. It's easier.
Lemon Mix:
In a large bowl, combine this stuff.
2 cups granulated sugar (I've done 1.5 C just fine - could try even less!)
Zest of 2 large lemons
Rub it together with your fingers until fragrant.
To the lemon sugar mixture add:
3 large eggs
1 cup olive oil (I did use olive oil, and it was good, but it's more expensive... I might try canola or vegetable oil next time. I recently did half vegetable oil and half applesauce - worked well!)
1 tablespoon fresh lemon juice
1 1/2 teaspoons vanilla extract
Whisk until smooth.
Dry stuff:
In a large bowl, whisk together this stuff: (In real life, I try to dirty as few dishes as possible, so I actually add the salt, soda, and baking powder straight to the wet mix and mix that well, then add the flour straight in as well - no second bowl for me!)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 cups all-purpose flour (I have done 2/3 whole wheat)
Mix dry stuff with lemon stuff, add zucchini:
Stir in the dry ingredients until combined, the batter will be thick.
Stir in:
2 cups grated zucchini.
Bake it:
Pour it into the pans
Bake for 60-65 minutes, or until toothpick inserted in the center comes out clean. (50 min. worked for my small loaves)
Place the loaves on a rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove the loaves from the pans. Let cool completely on rack.
Glaze it:
For the lemon glaze, mix until smooth:
2 cups powdered sugar
3 tablespoons fresh lemon juice
Drizzle the glaze over the loaves.
Slice and serve
MAKES: 2 loaves or more if you use small pans