This lemon zucchini bread recipe is a somewhat new take on the zucchini bread of my youth. The brown sugar gives it a nutty richness and the touch of lemon extract helps to brighten it – making it a winning combo!
The end of summer marks zucchini season around here and it brings back memories of being in my Aunt’s kitchen, baking batches of zucchini bread.
After a day of baking (and tasting) she would freeze them. This way, she always had something delicious to serve with espresso when guests stopped by!
Ingredients:
- 1 1/2 lb of shredded zucchini
- 1 1/4 cup packed brown sugar
- 1/4 cup veg. oil
- 2 large eggs
- 1 tsp of lemon extract (you can use vanilla if you don’t have lemon)
- 2 cups of all purpose flour
- 1 tbsp. cinnamon
- 1 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp ground nutmeg
- 3/4 cup chopped walnuts
- 1 tbsp granulated sugar
Directions:
- Adjust oven rack to centre of oven and preheat to 325 degrees.
- Grease loaf pan (I use 9 x 5 inch pan).
- Place shredded zucchini in centre of clean dish towel, gather ends together and twist tightly to drain as much liquid as possible.
- Whisk brown sugar, oil, eggs and lemon extract together in medium bowl.
- Fold in zucchini.
- Whisk flour, cinnamon, salt, baking powder, baking soda and nutmeg together in large bowl. Fold in zucchini mixture just until incorporated.
- Fold in walnuts.
- Pour batter into prepared pan and sprinkle with granulated sugar.
- Bake until top bounces back when gently pressed and toothpick inserted in centre comes out almost clean. (a few moist crumbs is ok) Bake time is about 65-75 minutes.
- Let bread cool in pan on wire rack for about 20 mins before removing from plan and cooling on wire rack.
- Slice, serve and enjoy!
Joyful Hostess Tip: Pair your zucchini bread with a flavoured coffee for an extra special treat!. Or for another delicious dessert, try this easy homemade apple crisp!
