Lemon Zucchini Bread

“This has zucchini in it?  I can’t taste it at all!  That’s a good thing, Mom!”  Uh-huh.  My children are sick.and.tired of zucchini, but this bread was a favorite all around.  I was even given permission to make it again.  😉

I played with a recipe from a local family cookbook given to us at one of our wedding showers.  Kissin’ Don’t Last:  Good Cookin’ Do

Yes, seriously.  See?  Lots of great old-fashioned recipes in that book!

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Lemon Zucchini Bread

  • 1½ cups sugar
  • ½ cup butter
  • ½ cup coconut oil
  • 3 eggs
  • 1 tablespoon vanilla
  • ¼ cup lemon juice
  • 3 cups raw grated zucchini
  • 1 tablespoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2½ cups white whole wheat flour
  • ¾ cup chopped nuts (optional)

Lemon Glaze

  • 2 tablespoons lemon juice
  • 1 cup powdered sugar, sifted

Blend sugar, butter, and oil.  Add eggs, beat well.  Stir in vanilla, lemon juice, and zucchini.  Add cinnamon, baking powder, baking soda, and salt.  Stir until well combined.  Stir in white whole wheat flour and nuts.

Grease and flour 2 loaf pans.  Pour mixture into pans.  Bake at 350° for 45-50 minutes.

Mix lemon juice and powdered sugar.  Pour and spread over warm bread.

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*** Whole wheat flour soaks up more liquid than white flour.  If you opt for white flour, you’ll likely need to use a few extra tablespoons.

*** This bread is perfectly delicious without the glaze.

*** If you don’t have coconut oil, you should get some.  😉  It’s good for you!  But if you really don’t, another cooking oil will work this time.  (But then order some coconut oil right away.)

 

What kind of cookbooks do you own?  (I rarely buy them at all, but Community/Family cookbooks are my fave!)

Comments

  1. Yaaaaay! I won! :>) Just pinned this – yum!

  2. My favourite is not a book, but the four recipe card holders of amazing recipes that my Nana left when she passed away. Nothing better than classic, tried, tested and true! Except the copious amounts of butter that is… 🙂

  3. Love, love, love this recipe, it looks insanely yummy! I collect cookbooks, regional one from the places I travel to are my favorite souvenir to bring back from vacations…

  4. Yay! I’ve been waiting for this recipe! Hubby LOVES all things Lemon, and I have some shredded zucchini that must be used soon.

  5. Looks so good, must try this, now if my friends with gardens will give me some zucchini…

    Also, had to pin this…. http://pinterest.com/pin/169252696/

  6. Made this today — it’s good, but oh, so oily! I’d recommend a fat reduction. 🙂

  7. Those are the best kind of cookbooks! My mom has several and they are my favorite to look through.

  8. Maybe you could substitute some applesauce for some or all of the oil if you don’t have coconut oil. I have been successful with muffin and quick bread recipes doing that.

  9. I know what you mean by using coconut oil in your sweet breads . It really gives it that umf lol. Just discovered that this year. The years I didn’t know:(. Ohh well, I am sure I will make up for it.

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