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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This batter is very heavy until you add in the shredded zucchini so be prepared! Then it lightens up and bakes wonderfully and your home smells divine. We eat this with whipped cream cheese as part of brunch or just as a snack. Read more . It freezes well so when zucchini is at its prime get baking. Ingredients:
1 pound zucchini |
1 + tbsp salt |
2 3/4 all-purpose flour |
1 tsp baking soda |
1/2 tsp salt |
3/4 tsp ground cinnamon |
3 large eggs |
1 cup sugar |
1/2 cup canola oil |
grated rind of a large lemon |
1 tbsp freshly squeezed lemon juice |
1 tsp vanilla extract |
1 cup chopped walnuts |
Directions:
1. Preheat oven to 350.
2. Generously grease a 9x5 loaf pan and dust it with dried breadcrumbs.
3. Wash and trim the zucchini and then place it in a collander and toss in salt. The place a heavy bowl full of water in it to weigh the zucchini down and press out all of the water it holds. I leave it draining for half an hour while I organize the rest of my preparations. At that point use 2 cups of the zucchini for this recipe.
4. Sift the flour, baking soda, cinnamon and 1/2 tsp salt together and set aside.
5. Beat the eggs, sugar, and canola oil until light and then add the lemon rind and lemon juice and vanilla extract, too.
6. Gradually mix in the dry ingredients until just incorporated - at this point the batter is quite heavy and hard to handle. Then mix in the zucchini and it lightens up.
7. Turn the mixture into the prepared pan and then bake about 1 hour, until it tests done.
8. Let stand a few minutes and then turn out to cool on a rack.
9. This freezes well.
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