Name: Zucchini Bread with Lemon Honey Butter
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 2 loaves
Ingredients: 3 large eggs; 1 cup vegetable oil, plus more for greasing the pans; 1 cup sugar; 1 teaspoon vanilla; 2 cups shredded zucchini (from about 1 medium zucchini); 1 tablespoon grated lemon zest; 2 cups all-purpose flour (see Cook's Note); 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon fine salt; 1 teaspoon ground cinnamon; Honey Lemon Butter, recipe follows; 4 ounces unsalted butter, softened; 1 tablespoon honey; 1 tablespoon grated lemon zest

Directions

Special equipment:

two 9- by- 5-inch loaf pans

Preheat oven to 350 degrees F. Grease two 9-by-5-inch loaf pans. In large bowl beat together the eggs, oil, sugar and vanilla. Slowly add zucchini. Add lemon zest and mix thoroughly.
In a separate large bowl combine flour, baking soda, baking powder, cinnamon and salt. Slowly add zucchini mixture until completely combined. Divide the batter between the prepared loaf pans. Bake until a toothpick comes out clean and the sides have started to brown, about 45 minutes. Let cool on a rack 15 minutes. Unmold and serve warm or at room temperature sliced with the Lemon Honey Butter.

Lemon Honey Butter:

In a small bowl, combine the butter, honey and lemon zest and mix together well.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

On Tonight

Zucchini Bread with Lemon Honey Butter

Lemon Honey Butter:

Special equipment:

Lemon Honey Butter:

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