Zesty Zucchini Bread

Laurie Lenartowicz

By
@llenartowicz

Oh what to do with the over abundance of zucchini we are given this time of year? I make zucchini bread. This year, we are watching our calories and I am opting for lower sugar options. Of course, you can always go full throttle on the sugar but I think this recipe is perfect as written. This also freezes well. If you don't have someone in which to give your second loaf, wrap it in foil and plastic and pop into your freezer. The lemon zest and juice add a fresh kick to this old favorite.


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Prep:

25 Min

Cook:

1 Hr

Ingredients

3 1/4 c
all purpose flour
3/4 c
truvia baking mix sugar substitute or 1 1/2 cups sugar.
2 tsp
baking soda
1 tsp
salt
3/4 tsp
nutmeg
1 tsp
ground cinnamon
1 c
canola oil
4
eggs beaten
1/3 c
water or apple juice
2 c
grated fresh zucchini
2 tsp
lemon juice
1
zest of fresh lemon grated
1 c
coarsely chopped walnuts.

Directions Step-By-Step

1
Preheat oven to 350 degrees. Spray two 9x5 loaf pans with baking spray or grease and flour.
2
Grate the outer zest of one lemon and squeeze the juice of the lemon to make 2 tsps. Set aside. Grate a medium zucchini to make 2 cups of pulp. Squeeze out excess water. Set aside.
3
In a large bowl, whisk together the first six ingredients listed. In a medium bowl, beat 4 eggs lightly. Add water,oil, zucchini, lemon juice and lemon zest. Stir to combine. Stir this mixture into the dry ingredients until all is combined. Fold in the chopped nuts.
4
Turn batter into the two prepared loaf pans. Bake 1 hour or until toothpick tests done.
Place pans on a cooling rack for 10 minutes. Carefully remove from pans and allow to cool completely.
Cover with foil and store on counter or refrigerate. Freezes well for three months tightly wrapped.

About this Recipe

Other Tag: Healthy
Hashtags: #Low, #sugar, #zucchini, #zesty