Zucchini is one of my favorite vegetables. I love that it has a long growing season that starts in the summer and goes well into fall. And this year, I’ve even been growing my own in my garden! While there are numerous ways I love to use fresh zucchini, one fall favorite I recently shared on Made By Girl is this zucchini-lemon bread. It’s perfectly moist, not too sweet, and has just a hint of lemon for a fresh twist—credit goes to my mother-in-law and my husband for that great idea. I love eating it with coffee in the morning, and sneaking a piece as an afternoon snack, too! Keep reading for the recipe…
Zucchini & Lemon Breakfast Bread
3 cups of all-purpose flour
3 teaspoons of cinnamon
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of salt
1 cup vegetable oil
1 cup sugar
3 teaspoons vanilla extract
2 cups grated zucchini
Zest of half a lemon + juice of half a lemon
1 cup chopped walnuts
Grease and flour two 8×4 inch pans or two muffin tins. Preheat your oven to 325 degrees F. In a bowl, combine shredded zucchini, lemon zest, lemon juice and chopped walnuts. Set aside. In another bowl, sift together the flour, cinnamon, baking powder, baking soda and salt. Set aside. In a third bowl, beat eggs, oil, vanilla and sugar together until well combined. Add your bowl of sifted ingredients into the egg-sugar mixture and mix well. Stir in the zucchini-lemon-nut mixture until everything is combined. Pour the batter into the prepared pans or muffin tins.
Bake for 40 minutes to an hour, until a toothpick inserted in the center of your bread or a muffin comes out clean. Time will vary based on whether you use the bread pans or muffin tins. Let the pans or muffin tins cool on a rack for a few minutes.