#19 for ashfae

[averygoodun42]

This is more like cake than bread, but it's über yummy.

Lemon Zucchini Bread

Zucchini (about 2 medium sized ones)
1 Lemon
1 cup wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon cinnamon
pinch of allspice
¾ cup brown sugar
1 egg
½ cup milk
½ cup veg. oil
½ cup chopped nuts

Preheat oven to 350° and grease loaf pan.

Grate zucchini then wring out all moisture.  Measure out 1 1/2 cups.  Grate lemon peel and juice lemon.

Measure all dry ingredients in large bowl.

Beat the eggs with milk, oil and 2 tablespoons lemon juice.

Make well in dry ingredients and pour liquid in.  Immediately add nuts.  Stir with fork until moist.  Batter will be thick.

Bake 55-60 minutes, or until top is cracking slightly and knife comes out cleanish.  Cool 5-10 minutes, then turn out to cool thoroughly.

Best when wrapped up and chilled for 1-2 days.

Comments

[ashfae.livejournal.com]

YAAAAAY! Thank you! That sounds gorgeous. =)

[averygoodun.livejournal.com]

You're welcome! Oh, and I just realized that I usually double the recipe, so you'd probably only need one medium sized zucchini for the recipe as written. :)

Enjoy!

[kismet0116.livejournal.com]

It sounds very yummy. I'll pass it along to my mom because she, like everyone else who grows zucchini, always has way more than she can use (and she does get very evilly creative in her usage os said zucchini.)

[averygoodun.livejournal.com]

It is. I don't know that the recipe can be expanded beyond doubling, but it's easy enough to make more. The great thing about it is that it freezes really well.

Does she add zucchini to the morning granola? ;D