Zucchini Bread with Lemon Honey Butter
- Level: Easy
- Yield: 2 loaves
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 302
- Total Fat
- 21
- Saturated Fat
- 5
- Carbohydrates
- 26
- Dietary Fiber
- 1
- Sugar
- 14
- Protein
- 3
- Cholesterol
- 50
- Sodium
- 196
- Total: 1 hr 25 min (includes cooling time)
- Active: 25 min
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
Lemon Honey Butter:
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.)