My kids gobbled it down like crazy and asked for more. Great for dessert and healthy enough for breakfast or snack. So delicious I bake it almost every week and and share the recipe with anyone who cares to listen! This Zucchini Bread Recipe is Healthy! In addition I must add...this freezes very well!...even with the glaze. Amazing recipe! Recently retired and am returning to my kitchen to have some fun! Highly recommend making it. So, a one year old must eat one full bite of those cooked green beans, and a three year old must eat three bites of broccoli and so on. Thank you for sharing! 1 generous tablespooon lemon zest and 1 of orange zest. I did modify the glaze a bit in that I used regular sugar and heated it in the microwave until the sugar melted, then brushed it over the top and sides of the warm bread until all used. Also I only have baking soda bit baking you ned both? I am going to make another batch today to freeze! What makes this lemon zucchini bread gluten free? Probably first time users might find the taste strong. The loaf pan size was not indicated in the recipe. Stir to combine. Your kids get an extra dose of veggies and you get a delicious loaf of Lemon Zucchini Bread that's guaranteed to put smiles on faces. And I thought that was realistic! It will be a staple for many events. You can serve it at brunch or breakfast, as a snack, or as dessert. I have no idea whether the way I'm doing it is right at all. I add blueberries and don’t even add the icing. Making sure all is well dissolved. Things like being really consistent with discipline, enforcing a chore chart, and....getting my kids to eat ALL THE VEGGIES. This recipe is basically the same as hers, with a couple of minor differences; I use spelt flour instead of all purpose flour and I use less sugar. 3. as my kids got older, we slowly changed these tricks to get them to eat the vegetables at all to healthier ones reserving the casseroles and heavy sauces for occasional comfort food meals. I made two versions, both with added blueberries Great recipe! Your email address will not be published. I doubled the recipe but only used 1 cup of sugar and used coconut oil for the oil. Remove the loaf from the oven and cool on a wire rack for 5-10 minutes; then remove the loaf from the bread pan and allow it to cool completely. May try the addition of blueberries also to see how that tastes. This is one of the brightest most flavorful loaves of quick bread and I can’t get enough of that sweet glaze! Any chance I can sub wheat flour for cassava flour ... am dying to make this recipe! Def making it again. I made this on SuperBowl night, the BEST EVER, LOVEEEEEEEEEEEEEEEEE it. Prepare fresh vegetables yourself as often as possible, and pretend to be annoyed if the kids steal the ones I just cleaned and cut up for the meal. This lemon zucchini bread has wowed every person my Mom made it for, and she has now passed this tried-and-true recipe to me, with the same results. Preheat oven to 180°C (160ºC fan). unpeeled zucchini (do not squeeze or dry shredded zucchini). RECIPE: I must admit I loved the taste of the glazing and in future will most like do the second version. Il manque des mots à mon texte. It will blow your mind! In a large bowl, combine the flour, pudding mix, baking soda, baking powder, and salt. skewer inserted into the loaf comes out clean. My three all like raw veggies and cooked veggies of almost every variety. Or think I'm doing it "right". Thanks! It is a summer must have like my zucchini muffins and zucchini brownies. Zucchini – There is no need to peel or squeeze any liquid out of the zucchini; just grate using a cheese grater until you have about 1 cup. I grow 'baseball bats' if I don't get to the zucchini fast enough. Immediately pierce loaf with a wooden bamboo skewer. Use two limes to one lemon, or even all lime but you will need at least four juicy limes. Finally, fold in the grated zucchini.Â, Pour the batter into the prepared loaf pan, tap the tin on the worktop to settle the mixture and release any trapped air bubbles. Just 5 simple ingredients. Although the bread really doesn't need it because it is so moist and tasteful . Gather your ingredients and preheat oven to 350 F. Grease a 5- by 9-inch loaf pan with butter or use a paper liner. Thank you so much for this recipe!!! 9x5 and it’s to big!!!!! Loaded with zucchini, fresh lemon juice, and lemon zest. LOL I hope this is a recipe that can be doubled! Delicious!! Cool in pan on a wire rack 15 min, then remove from pan and cool completely. THIS STUFF IS AMAZING! Oh! They'd eat the veg like it was candy because of those onion rings. My only complaint is I DIDN'T MAKE ENOUGH! I made this for a friend dying of cancer. So hard to wait for it to cool. Add dry ingredients to zucchini mixture; stir just … Is the glaze totally necessary?? This bread is also bursting with lemon flavor thanks to the lemon zest, lemon juice, and sweet lemon glaze. excuse me . Lemon Zucchini Bread | A but less sugar, still tastes great. My garden is blessing me like crazy with zucchini this year and I'm trying all kinds of new recipes (to include actually shredding it and freezing it for later) This bread is beautiful and tastes like a dream. - cut the sugar to 1/2 cup and will cut even more next time I make it. So easy...nice way reintroduce myself to the joys cooking. When I first became a parent, I really didn't like the idea of hiding veggies in things. There is no pan size. Good on broccoli, or green beans or basically any other green veg. I've had with and without glaze. I accidentally put vanilla extract in it, kind of over powered the lemon. But one thing that's true is that there are certain things I thought I would do differently. Forgot to mention, i pressed fresh blueberries into half of the loaf and my family liked both sides . I used olive oil and it was perfect. (So little sugar was actually a mistake, doubled the recipe but not the sugar ????) I made one on the weekend and another one is in the oven now! This is AMAZING!!! Problem solved. 268 Comments. Very good! I understand the measures now. In a medium mixing bowl combine flour, baking soda, baking powder, and salt; set aside. It's sweet and light and lemony....with just the perfect amount of glaze....and I swear you would never know it's packed with zucchini. But if I’ll be twice the size in a year time I’ll come to blame it on you! Ha! - added cup of blueberries It’s all thanks to Bob’s Red Mill 1-to-1 Gluten Free Baking Flour.I bake with … Thank you for sharing. I use half white and half brown sugar for a bit of an autumn flair. Add lemon zest and with a fork, stir well. Or I'd add the cream of mushroom soup to lima beans and corn with a can of evaporated milk for richness, and 1/3 of a can of French's onion rings, and then when hot, put the rest of the onions on top to brown. Each loaf is packed with a cup of grated zucchini, and I use part … It turned out perfect and even my 11 y/o who hates zucchini asked for a second slice ????. Fold in the zucchini. HOW TO MAKE LEMON BLUEBERRY ZUCCHINI BREAD, STEP BY STEP: Combine together the flour, salt, baking soda, baking powder, cinnamon and nutmeg in a bowl. It was a long process, but well worth it. Qu'est-ce qu'une tasse, une cuillère à thé ou une cuillère à table quand vous écrivez C. ? we have an abundance of zuchini and i found this recipe last week while searching for other ways to use it. I also often allowed small amounts of a liked sauce on the vegetable, but I put it on in the kitchen, so they couldn't end up with three bites of cheese sauce with none of the broccoli. Preheat oven to 350F with oven rack on lower middle position. Lemon Poppy Seed Zucchini Bread~To convert this bread to Lemon Poppy Seed Zucchini Bread, which is of course really yummy, simply add 2 tablespoons of poppy seeds at step 2 along with the sugar, vegetable oil, egg, lemon extract and lemon zest and proceed with the rest of the recipe.. Loved it. In any event, green or yellow zucchini, this recipe is a keeper!!! Prick all over with a toothpick or thin skewer and spoon the syrup over allowing each spoonful to soak in before adding another. When sharing my baking love with my US friend she mentioned zucchini bread claiming I’ll love it, unfortunately I forgot to ask for recipe! The bread fell apart as we ate it....still flavourful but. So yummy had one hot with vanilla Greek yoghurt. Lemon Zucchini Bread is one of my new favorite ways to use up all that summer zucchini! We use only olive oil in our kitchen though so we are used to the taste. i think i am going to make up a few mini loaves and freeze them. Thank you so much Cathy for amazing recipe. I think squeezed one was so thick I could barely put it in the loaf pan so I added some lemon juice for moisture. Lemon Zucchini Bread. Lol use what you have right? The Lemon Zucchini Bread is done when a toothpick inserted in the middle comes out clean. Love it. It’s moist and tender , almost like a delicious cake. In a large bowl add the flour, baking powder and salt. Yeah mine was flatter too but I am using a new oven. All of my guests wanted this recipe. Thank you so much! If you can, buy large, juicy, wax-free lemons (the zest is used as well as the juice so best without the wax coating). I'll find out soon enough...making more this evening! Okay, to some extent it is....but there's definitely room for more veggies in our life. Or, wrap in fresh wax paper and place in an airtight container for a couple of days.Â. - used olive oil I didn't have powdered sugar so I made it without the glaze and was very happy with the end result! This delicious lemon zucchini bread is the ultimate treat any time of day; yes even for breakfast. If you wanted to do almond poppy seed zucchini bread, you could leave out the lemon juice and lemon zest and use 1 … It is a great alternative to the more traditional spiced zucchini bread I grew up with. Wrap the grated zucchini in a clean kitchen towel, wring out over the sink to remove extra liquid, and set aside. I make "mini loaves", wrap them in cellophane, tie on a pretty ribbon and give out as gift. As a non - American I have been introduced to banana bread only couple of years ago and it was a love at a first sight(bite?!). Add dry ingredients to zucchini mixture; stir just until combined. In a large bowl, whisk together the sugar, egg, lemon extract, and oil. I froze mini loaves over night, then vacuum sealed and froze individually the next morning. Required fields are marked *, By submitting this comment you agree to share your name, email address, website and IP address with Lemon Tree Dwelling. 1. Great recipe! But when they were little, getting them to eat vegetables was a challenge. Lemon Zucchini Muffins~This Quick Bread can easily be converted to Lemon Zucchini … Didn't last one day in my house. 2. Add the dry ingredients and mix just until combined. Oh boy. Baked in mini loaf pans for 20 minutes and it made 6. This is so good. Glad it was still delicious even with the substitutions! Thanks so much! Not sweet at all which I like. Zucchini bread recipes are almost as abundant as the veggie itself. I added blueberries too; lemon and blueberries are a perfect match. Use a light colored baking … My husband is in love with the recipe! In a separate mixing bowl combine sugar, zucchini, cooking oil, egg, lemon juice, and lemon zest. I also didn’t have fresh lemon so maybe it wasn’t super Lemony. In a medium bowl add the eggs, coconut oil and sugar. A little lemon juice adds a very subtle tangy flavor. This Paleo AIP Lemon Zucchini Bread is really moist so you have to make sure to let it fully cool before you cut it into slices or it will just fall apart. La levure, est-ce de la poudre à pâte ou de la levure en granule pour le pain? So yummy. Can I use olive oil? I know this is kind of a trendy recipe right now, but I’ve been testing lemon zucchini bread recipes for over two years now, and I’ve finally found the one! this was the most wonderful recipe I fell upon! Only note I would make is towards the glaze, when I did make some I doubled the recipe exactly and found it was a bit too thick so I added a bit more lemon juice to make it smoother to spread. Still is delicious. Set aside until bread is done baking. When it comes to parenting, I think it's fair to say that I really try not to judge other people's decisions. Bake in the center of the preheated oven for 50 minutes or until a skewer inserted into the loaf comes out clean; if it doesn’t, continue to cook checking every five minutes.Â, While the loaf is cooking, make the syrup by whisking together the sugar and the remaining lemon juice. Bake for 55-60 minutes or until a toothpick inserted in the center of the loaf comes out clean. Or add a piece of parchment paper in the pan for easy removal. Her husband said it was all she was willing to eat, so I brought her a loaf every week until she died. I grew up eating my grandmother Bena’s lemon bread. I see a few people have reduced the sugar content, and I'm wondering if I can do same and get away without glazing it for a [slightly] healthier version for the kids lunchboxes? Used a large pan and the loaf came out flat...still good...will used a smaller pan next time...Also added poppy seeds ...Delicious. And even though they still might not choose to eat zucchini just for the love of zucchini, at least I know how they will eat it! This information will not be used for any purpose other than enabling you to post a comment. 5 stars! I got them to eat beans or asparagus and almonds this way. This bread is delish!!! I had a small green and yellow on hand, so that's what I did. so had to 'fix' it with the glazing) Thanks for sharing! I call this recipe … Just some thoughts. You won't believe the flavor in this LEMON ZUCCHINI BREAD!! I’ve also made it as muffins, freeze them and pull a few out at a time. But it still has the same delish taste! Simply thaw and slice for a welcomed treat for unexpected company!! Try my Cranberry Pumpkin Bread! Don't get me wrong, I still make the cinnamon laced bread from my childhood, but this bread screams summer! Use a whisk to blend ingredients and set aside. I challenge those who ate my nana’s lemon bread not to like this one!! Whisk together the sugar and the eggs until light and frothy. Recipe Variations. Aunt M's Kitchen Science blog coming soon. For those 'complaining' that it Isn't yellow like in the picture, try using half green and half yellow zucchini if the colour really matters. Can I make this recipe and use the miniature loaf pans and how long do I bake them? Healthy Lemon Zucchini Bread that is super moist, lemon-y, sweet and so soft. The lemons add a perfect touch to this loaf, I didn't have zucchinis so I added cucumbers and they ended up being amazing as well. Est-Ce de la poudre à pâte ou de la levure en granule pour le pain Close Share this recipe!! 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