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Lemon Zest Flavored Zucchini Walnut Bread

Western.Chefs's picture
Ingredients
  Zucchini 2 Cup (32 tbs), unpeeled, grated (About 3 Medium)
  Raisins 1 Cup (16 tbs)
  Unbleached white flour 3 Cup (48 tbs)
  Soda 1 Teaspoon
  Salt 1 Teaspoon
  Baking powder 3⁄4 Teaspoon
  Cinnamon 1 Tablespoon
  Eggs 4
  Sugar 2 Cup (32 tbs)
  Vegetable oil 1 Cup (16 tbs)
  Grated lemon peel 2 Teaspoon
  Chopped walnuts 1 Cup (16 tbs)
Directions

Prepare grated zucchini and set aside.
Rinse raisins, drain, and mix with 2 tablespoons of the flour.
Sift flour with soda, salt, baking powder and cinnamon.
Beat eggs and gradually beat in the sugar, then the oil.
With rubber spatula, blend in dry ingredients alternately with grated zucchini.
When thoroughly mixed, stir in raisins, lemon peel and nuts.
Turn into 2 greased and floured loaf pans (9x5x3 inches).
Bake at 350°F about 55 minutes, or until top springs back when lightly touched.
Cool in pans about 10 minutes, then turn out on wire racks to cool.

Recipe Summary

Course: 
Breakfast
Method: 
Baked
Dish: 
Bread
Ingredient: 
Zucchini
Cook Time: 
60 Minutes

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