E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Zucchini Lemon Bread Susan Reid | September 22, 2020 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 Cast Iron Loaf Pan Ingredients Bread 2 cups white whole wheat flour 1 cup (4¼ ounces) unbleached bread flour 1 tablespoon baking powder ¼ teaspoon nutmeg 1 teaspoon salt ¾ cup sugar ¼ cup vegetable oil 2 large eggs ¾ cup milk 1 tablespoon lemon zest 1 tablespoon lemon juice 1½ cups shredded zucchini ½ cup raisins or dried cranberries ½ cup chopped walnuts or pecans Glaze ¾ cup powdered sugar, sifted 1 tablespoon melted butter 1 tablespoon lemon juice 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. Contributed By: Susan Reid Chef Susan Reid is the food editor of Sift Magazine, a baking publication by King Arthur Baking Company. In her spare time, Susan shares some of her recipes on her blog, The Well Plated Life. Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like 9-to-5 Coffee Cake View recipe Cornbread Avocado Toast View recipe Herb Roasted Chicken with Lemon and Browned Butter View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Zucchini Lemon Bread Susan Reid | September 22, 2020 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 Cast Iron Loaf Pan Ingredients Bread 2 cups white whole wheat flour 1 cup (4¼ ounces) unbleached bread flour 1 tablespoon baking powder ¼ teaspoon nutmeg 1 teaspoon salt ¾ cup sugar ¼ cup vegetable oil 2 large eggs ¾ cup milk 1 tablespoon lemon zest 1 tablespoon lemon juice 1½ cups shredded zucchini ½ cup raisins or dried cranberries ½ cup chopped walnuts or pecans Glaze ¾ cup powdered sugar, sifted 1 tablespoon melted butter 1 tablespoon lemon juice 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. Contributed By: Susan Reid Chef Susan Reid is the food editor of Sift Magazine, a baking publication by King Arthur Baking Company. In her spare time, Susan shares some of her recipes on her blog, The Well Plated Life. Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like 9-to-5 Coffee Cake View recipe Cornbread Avocado Toast View recipe Herb Roasted Chicken with Lemon and Browned Butter View recipe
