lemon Zucchini Crunch Bread

2
Silvie Dosser

By
@Dosslady

One trick I use when baking at high temperatures is half-way or 3/4 time through Baking I place an aluminium oven liner on the lower shelf below my breads that are baking, this way they finish baking through without scorching and stays golden on the bottom.
My Kids don't even know it's healthy for them and they Love It because it's a fluffy sweet bread for Breakfast!

Rating:

★★★★★ 1 vote

Serves:
Yield 2 Loaves
Prep:
25 Min
Cook:
1 Hr
Method:
Bake

Ingredients

  • 1/3 c
    brown or golden sugar
  • 1/3 c
    white sugar
  • 1/3 c
    vegetable shortening
  • 1/3 c
    corn oil
  • 1/3 c
    honey
  • 4 1/3 c
    rice & arrowroot flour mix
  • 1 tsp
    baking soda and salt
  • 2 Tbsp
    baking powder
  • 2 c
    shredded zucchini
  • 3
    large eggs or 5 eggs whites
  • 1 1/4 c
    lukewarm water
  • 2 tsp
    lemon extract
  • 2 tsp
    lemon juice concentrate
  • CRUNCHY TOPPING

  • 3 Tbsp
    (becel vegan) gluten free margarine
  • 1/4 c
    brown sugar
  • 1 Tbsp
    lemon juice
  • 3/4 c
    oatmeal
  • 1/3 c
    shredded zucchini
  • 1/3 c
    shredded coconut

How to Make lemon Zucchini Crunch Bread

Step-by-Step

  1. You will need 3 Bowls for Mixing the first being the Biggest. Preheat Oven at 375F
  2. In Large Bowl #1 Mix Sugars with Shortening until Fluffy. Add Oil and Honey mix again, set aside.
  3. Medium Bowl #2, Mix Flour, Baking Powder, Baking Soda and Salt well with whisk
  4. Smaller Bowl # 3, Whisk 3 Large Eggs or 5 Egg Whites
    Add Lemon Juice and Lemon Extract
    Add 2 Cups of Shredded Zucchini
    1 1/4 cup of Water
  5. Gradually alternate adding and mixing ingredients from Bowls #2 and #3 into Bowl #1 with hand mixer at medium speed
  6. Spray two bread Pans with Pam for Baking
    Pour Bread mix into Pans equally
  7. set aside to rise for 20 minutes
  8. Meanwhile prepare the topping if desired
    in Microwavable bowl put Margarine, Sugar, Oatmeal and Lemon juice and heat fro 45 to 60 sec
  9. Remove from Microwave, mix well ,add coconut and shredded Zucchini, spread topping equally over bread mix in their pans
  10. Bake in Oven at 375 ' Fahrenheit for 50 minutes to an hour until golden or a toothpick inserted in center comes out clean.

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