Wednesday, August 28, 2013

Guest Blogger - Lemon Zucchini Bread

Here to answer the age old question of what to do with garden zucchini, a post from my sister Amanda Schaefer.  The photos are mine after I tried the recipe.   I recommend it!

Introducing Amanda Schaefer:

  • As usual, our garden has a large supply of zucchini this year. I am always looking for new ways to use it, and last year tried this recipe that I found on Pinterest. I have made it several times this year, and there never seems to be enough! Here is the recipe if you would like to try it:

  • Here's the recipe:


    Makes one 9×5″ loaf ◾2 cups unbleached all-purpose flour ◾2 teaspoons baking powder ◾1/2 teaspoon salt ◾2 eggs ◾1/2 cup canola oil ◾2/3 cup sugar ◾1/2 cup buttermilk ◾Juice of 1 lemon (or 2 Tablespoons lemon juice) ◾Zest of 1 lemon ◾1 cup grated zucchini (you don’t need to peel the zucchini before grating it)

    Preheat oven to 35o degrees. Grease and flour a 9×5″ loaf pan; set aside.
    In large bowl, blend flour, baking powder, and salt; set aside.
    In medium bowl, beat 2 eggs well, then add canola oil and sugar, and blend well. Then add the buttermilk, lemon juice, and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture.
    Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t overmix.
    Pour batter into prepared 9×5″ loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean (if your oven tends to run hot, check the loaf after 40 minutes; also, if you make this in an 8×4″ loaf pan, your baking time may be a little longer…about 5 to 10 minutes more). Cool in pan 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, you can make the glaze…

    LEMON GLAZE ◾1 cup powdered sugar ◾Juice of 1 lemon (or 2 Tablespoons lemon juice)
    In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set, then serve.

  • I usually double this, and make it in a long loaf pan, or bundt pan.

Thanks Amanda.  Amanda has her own blog, as well:

Eat every last crumb!

You can also try to bake theses in mini bundt pans, like I did.


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