Prep Time 15 minutes Cook Time 35 - 65 minutes
by Janssen Bradshaw
When I make quick breads, I tend to veer toward the recipes that load up with extra ingredients. I've pretty much never met a bread that I didn't think could be improved with a big handful of chocolate chips in the batter (and my daughter and husband CERTAINLY have never met such a bread).
But the only addition to this recipe is a bit of lemon zest, and the recipe is perfect. The subtle flavors get a chance to shine through without being overpowered by chocolate or strong spices. We ate our way through two loaves of this in one day!
What you'll need
- 2 cups all-purpose flour (or half white-wheat and half all-purpose
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup oil
- 1/2 cup milk
- 1/2 cup + 2 Tablespoons granulated sugar
- 1 cup finely shredded zucchini (no need to peel it first)
- zest from one lemon
Notes:
Yields 2 - 3 mini loaves (depending on the size of your pan) or 1 regular-sized loaf
How to make it
- Preheat the oven to 350 degrees. In a strainer or colander, press as much liquid as possible out of the shredded zucchini.
- In a large mixing bowl, whisk together flour, baking powder, and salt.
- Add the egg, oil, and milk, and stir to combine. If you have a few dry spots, that's fine.
- Add the sugar, drained zucchini and lemon zest. Mix just until combined and no dry spots remain.
- Pour into two or three greased mini-loaf pans or 1 regular loaf pan (you can fill your pans about 1 inch from the top and they shouldn't overflow).
- Bake for 35-50 minutes for mini loaves or 50-65 minutes for a regular size loaf. They are done when a toothpick comes out with a few moist crumbs and the top is golden brown and pops back when you press it lightly with your fingertip.
- Let cool for about five minutes in pan, then run a knife around the edge of the loaf, remove and let cool on a cooling rack.
