April 30, 2010

Lemon Zucchini Quick Bread

This is perhaps my favorite zucchini recipe to date ... bring on the zucchinis!

Lemon Zucchini Quick Bread
2 1/2 cups flour (I usually use a mix of white and wheat)
3/4 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. nutmeg
1 cup shredded zucchini
1/2 cup milk
1/4 cup canola oil
2 Tbsp. lemon zest
1 egg

Preheat oven to 350ºF. Combine flour, sugar, baking powder, baking soda, salt and nutmeg together, and make well in center of mixture. In separate bowl, combine zucchini, milk, oil, zest and egg. Combine wet and dry ingredients until just moist.

Spoon into 8 x 4 bread pan coated with cooking spray. Bake 55 minutes or until toothpick comes out clean. Cool 10 minutes in pan on wire rack, and then remove bread from pan. Cool completely on wire rack. Serves 14.

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