“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!
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)
- 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.
*** 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!)