- by Susan Reid
Looking for a great way to turn the summer garden’s gifts into an excellent treat for breakfast or a snack? Adding lemon and a hint of spice really show off what zucchini can do in this tasty bread recipe. Choose this whole grain version or go with 3 cups of all-purpose flour instead; both options bake beautifully in our cast iron loaf pan.
Level
Beginner
Prep Time
30 minutes
Cook Time
60-70 minutes
Serves
16
Cook it With Our
Directions
- Preheat the oven to 350 degrees F. Grease the Cast Iron Loaf Pan.
- In a large bowl, whisk together the flours, baking powder, nutmeg, salt, and sugar; set aside.
- In a small bowl or large mixing cup, whisk together the oil, eggs, and milk. Stir into the dry ingredients until everything is evenly moistened. Stir in the lemon zest, zucchini, raisins (or cranberries), and nuts.
- Pour the batter into the prepared pan, and bake for 1 hour. Check the top; if it’s wet-looking and wobbles when you touch it, tent the bread loosely with foil and bake for another 10 to 15 minutes, or until a cake tester inserted in the center comes out clean.
- Remove the bread from the oven and cool in the pan for 15 minutes, before taking it out of the pan and putting it on a rack to finish cooling completely.
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