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lemon zucchini bread

March 17, 2014

ZB2

I’m not a huge fan of lemon but this bread is just the right amount of lemony and sweetness that it can still be considered ‘breakfast’.

RECIPE:

  • 2 cups flour
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 2 eggs
  • 1/2 cup olive oil
  • 1 1/3 cups sugar
  • 2 TB lemon juice
  • 1/2 cup whole milk
  • zest of 1 lemon
  • 1 cup grated zucchini

ZB1

DIRECTIONS:

  1. Mix flour, salt and baking powder in a medium bowl and set aside.
  2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, milk, lemon zest to this mixture and blend all together.
  3. Fold in zucchini until it is mixed well.
  4. Add dry mix to the wet mixture and blend all together until well combined.
  5. Pour batter into greased 9×5 loaf pan.
  6. Bake at 350 for 40-45 minutes.
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One Comment leave one →
  1. March 17, 2014 3:01 am

    This looks delicious, lovely colour too!

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