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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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I found this recipe in a book but I didn't want the usual cinnamon spice that was in most recipes you see, so I substituted fresh lemon rind, yummy! Makes for a refreshing zucchini bread from the norm. It's great straight out of the freezer and slices very easily. My son won't touch zucchini except for this bread. Ingredients:
3 cups all-purpose flour |
1 teaspoon salt |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 3/4 cups sugar |
1 cup vegetable oil, of your choice |
2 medium zucchini, washed and shredded |
1 tablespoon fresh grated fresh lemon rind |
2 teaspoons vanilla |
1/2 cup coarsely chopped pecans |
Directions:
1. Preheat oven to 350°F
2. Beat eggs lightly in large bowl, stir in sugar, oil, zucchini, lemon rind and vanilla.
3. Add flour, salt, baking powder, baking soda.
4. Stir in pecans. Spoon batter into well greased loaf pans, batter will be thick.
5. Bake for approximately 50 minutes, or until toothpick or cake tested inserted in center comes out clean.
6. Cool bread in pans for 10 minutes on wire rack, then remove from loaf pans and cool thoroughly.
7. ***Once cooled,wrap in plastic wrap, and then foil. Refrigerate or freeze. Slice and eat after the bread has sat overnight or a good amount of time.
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