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lemon zucchini crunch bread

(1 RATING)
39 Pinches 2 Photos
Dosslady avatar
Dundalk, ON
Updated on Aug 23, 2014

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!

prep time 25 Min
cook time 1 Hr
method Bake
yield Yield 2 Loaves

Ingredients

  • 1/3 cup brown or golden sugar
  • 1/3 cup white sugar
  • 1/3 cup vegetable shortening
  • 1/3 cup corn oil
  • 1/3 cup honey
  • 4 1/3 cups rice & arrowroot flour mix
  • 1 teaspoon baking soda and salt
  • 2 tablespoons baking powder
  • 2 cups shredded zucchini
  • 3 - large eggs or 5 eggs whites
  • 1 1/4 cups lukewarm water
  • 2 teaspoons lemon extract
  • 2 teaspoons lemon juice concentrate
  • CRUNCHY TOPPING
  • 3 tablespoons (becel vegan) gluten free margarine
  • 1/4 cup brown sugar
  • 1 tablespoon lemon juice
  • 3/4 cup oatmeal
  • 1/3 cup shredded zucchini
  • 1/3 cup shredded coconut

How To Make lemon zucchini crunch bread

  • Step 1
    You will need 3 Bowls for Mixing the first being the Biggest. Preheat Oven at 375F
  • Step 2
    In Large Bowl #1 Mix Sugars with Shortening until Fluffy. Add Oil and Honey mix again, set aside.
  • Step 3
    Medium Bowl #2, Mix Flour, Baking Powder, Baking Soda and Salt well with whisk
  • Step 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
  • Step 5
    Gradually alternate adding and mixing ingredients from Bowls #2 and #3 into Bowl #1 with hand mixer at medium speed
  • Step 6
    Spray two bread Pans with Pam for Baking Pour Bread mix into Pans equally
  • Step 7
    set aside to rise for 20 minutes
  • Step 8
    Meanwhile prepare the topping if desired in Microwavable bowl put Margarine, Sugar, Oatmeal and Lemon juice and heat fro 45 to 60 sec
  • Step 9
    Remove from Microwave, mix well ,add coconut and shredded Zucchini, spread topping equally over bread mix in their pans
  • Step 10
    Bake in Oven at 375 ' Fahrenheit for 50 minutes to an hour until golden or a toothpick inserted in center comes out clean.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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