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This blog is a culmination of two forever-bakers who have spent countless hours reading about, thinking about, and dreaming about baking delicious treats in our spare time. After taking a few cake decorating classes, our interest has soared to no end. While living and working in the same city has been a sweet treat in itself, a move across the state has spawned the desire to keep in touch by taking our love of baking and everything kitchen to the next level. So wipe your feet on the mat and stay awhile!


Monday, December 20, 2010

Zucchini-Lemon Bread

I like this bread. I like it a lot. It has a lot going for it. I think if you experienced it, you would like it, too. It is bursting with flavors that are delicious anytime of year, but particularly delicious during the holidays. It has cinnamon...and pecans...and for a little twist, LEMON. It works, I promise. My absolute favorite part about this bread, however, is right here:

I'm talking about those green specs. The zucchini. Its a reminder that there's a vegetable in this delectable loaf. Nevermind the sugar and flour. A vegetable is a vegetable. Right? Just go with me on this one.

I made this bread into 3 mini loaves (perfect for gift giving), but a regular loaf pan works as well. Here's the recipe for the taking:

Zucchini- Lemon Bread
adapted from allrecipes.com

1 1/2 cups shredded zucchini
3/4 cup white sugar
1 egg
1/2 vegetable oil
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon cinnamon
2 teaspoons lemon zest
2 tablespoons lemon juice
1/2 cup pecans or walnuts

Preheat oven to 325 degrees. Grease and flour one 8 inch loaf pan or 3 mini loaf pans.

In a bowl, combine zucchini, sugar, egg, oil and lemon juice. In a separate bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, and lemon zest. Gradually stir the flour mixture into the wet ingredients until just combined. Pour batter into prepared loaf pan(s).

If using an 8 inch loaf pan, bake 45 minutes in preheated oven. Bake 30 to 40 minutes if using mini loaf pans. Let cool 10 minutes on a wire rack before removing from loaf pan.

Note: If you're using the mini loaf pans, you have to really watch near the 30 minute mark. All ovens and pans will bake differently, so checking often is the key. Over baking will cause a dry loaf.



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