Zucchini Lemon Bread Grate enough lemon peel to make 1/2-1 1/2 tbsp. Squeeze about 2 tbsp of juice from lemons. In a large bowl blend with an electric mixer oil, sugar, eggs, cinnamon, nutmeg, lemon juice and peel until well blended. In a medium bowl mix together flours and baking powder with a spoon. Add the mixtures together and zucchini and mix with a spoon until just blended. Pour batter into pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean and the edges of the loaf are well browned. Using a knife cut around the edges of the loaf and let cool in pan for 5-10 minutes. Remove from pan and cover overnight before cutting. |
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