Lemon Zucchini Bread
A delicious way to sneak extra veggies in under the radar!
I like to use mini loaf pans because it makes the kids feel like they are having breakfast in their “size.” I admit I could eat one of these in just one sitting!
Serves: 12
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ShareIngredients (9)
- Nonstick cooking spray
- 3 large eggs
- 1 cup maple syrup
- 1/2 cup oil
- 1 teaspoon vanilla extract
- Finely grated rind and juice of 1 lemon
- 1 1/2 cup grated zucchini
- 2 1/2 cup all-purpose flour
- 1 tablespoon baking powder
Directions
- Preheat oven to 350F. Spray 3 mini loaf pans with oil.
- Whisk eggs in medium size bowl then add maple syrup, oil, and vanilla extract. Stir in grated lemon rind, lemon juice and zucchini.
- In a large bowl, combine flour and baking powder. Add wet ingredients to dry ingredients and mix well. Divide batter evenly among the pans, and bake 35 minutes. Test with sharp knife and make sure it comes out clean. Let cool in baking pans at least 20 minutes before inverting onto a wire rack. This ensures that the bottoms don't stick to the pans.
Ingredients (6)
- 1 oz. Ketel One Vodka
- 1 oz. Pomegranate Juice
- 0.75 oz. Blanc Vermouth
- 0.75 oz. Dry Vermouth
- Dried Apple Garnish
- Pomegranate Seed Garnish
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Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!
