When you've got too much zucchini, it's time to make lemon zucchini bread. This recipe produces two loaves that will feed several people, and the bread freezes well too.
Ingredients
1/2 cup lemon juice
1/2 cup canola oil
1/2 cup unsweetened applesauce
2 tablespoons grated lemon zest
3 eggs, lightly beaten
2 teaspoons vanilla extract
3 cups all-purpose flour
2 cups sugar
4-1/2 teaspoons ground cinnamon
1-1/4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 cups shredded zucchini
Instructions
1Mix the batter
2Preheat the oven to 350°F. Mix the lemon juice, canola oil, applesauce, zest, eggs and vanilla extract in a bowl. In a larger bowl, thoroughly mix the flour, sugar, cinnamon, baking powder, baking soda and salt. Add the lemon juice mixture to the dry mixture and stir until everything is just combined. Finally, fold in the shredded zucchini.
3Bake the loaves
4Coat two 8x4-inch loaf pans with cooking spray and divide the batter between the two. Bake the loaves for 60 to 65 minutes. A toothpick inserted in the center of each loaf should come out clean.
