Fruit Quick Breads · Quick Breads

Lemon Zucchini Bread

Psssst……want to hear what I heard today?

I know, I know…. it isn’t nice to gossip, and it is an unsubstantiated rumor, but it’s a good one nonetheless…..

Fall is almost here.

And how, you ask, did I come across this juicy tidbit of information? Alas, I cannot name my sources, but here’s a hint ~ the nighttime temperatures are dropping, the sun is setting earlier, fall clothes are in the stores — all indications are pointing to cooler weather.

I can’t wait. I am so d…u…n….DONE with the heat. I want to start making soups and baking breads and putting together casseroles and sitting by the fire…….

Ok maybe not that last part.

And here’s the kicker ~ all of this mindless rattling came to me today, as I broke out the first can of pumpkin to make pumpkin bread. (Which was very good indeed and will make an appearance soon. Oh, and I also made a chocolate cream pie for Alexander, which I’ve already talked about here.)

You do realize, of course, that none of this has anything to do with the lemon zucchini bread you see pictured above. I figured that it would be within my best interest to get it posted sometime before the cold really hits ….because it might look kind of strange to post something light and lemony and zucchini-y in the dead of winter.

just sayin’

Lemon Zucchini Bread – adapted from nancycreative

2 cups unbleached all-purpose flour
2 tsp baking powder
2 eggs
1/2 cup canola oil
2/3 cup sugar
1/2 cup buttermilk
Juice of 1 lemon
Zest of 1 lemon
1 cup grated zucchini

Preheat oven to 35o degrees. Grease and flour a 9×5″ loaf pan; set aside.

In large bowl, blend flour and baking powder and set aside.

In medium bowl, beat together the eggs, canola oil and sugar. Then add the buttermilk, lemon juice, and lemon zest and blend well. Fold in zucchini and stir until evenly mixed.

Add this mixture to the dry ingredients in the large bowl and fold together.

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. Cool in pan 10 minutes, then remove to a wire rack and cool completely.

Advertisements

One thought on “Lemon Zucchini Bread

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s