On Tuesday, I made some zucchini bread, and there’s half a slice left on the kitchen counter.
I know zucchinis are not in season, but I really wanted to try out a classic recipe on my own and see what happened. The first time I heard about zucchini bread, I was very skeptical. VERY skeptical. I was unaware of the concept of a vegetable being used to make a sweet bread. But boy, am I glad I gave it a try! If you’re having your doubts about such a beast because of your past dread of sliced squishy, oily zucchini on your dinner plate, prepare to have your mind blown with this incredible loaf of dense, flavorful, and extremely moist quick bread! Plain old zucchini bread would have been great, but there’s nothing like a good old kick of lemon to make your life a little happier. Trust me – you’ll want to stay with the portion size on this one (two loaves!).
It’s such an easy thing to make! Wet ingredients, sugar, dry ingredients, zucchini, oven.
See for yourself when the first turns to the second in an hour.
Lemon Zucchini Bread
Adapted from Sunset Breads
Makes two loaves
Ingredients
3 cups flour
1 tablespoon baking powder
Pinch of salt
2 cups sugar
1 cup vegetable oil or melted butter
2 eggs
Zest of one lemon
Two large zucchinis (about 1 pound)
Directions
Preheat the oven to 350 degrees.
Mix together sugar, oil, eggs, and lemon zest in a large bowl until combined. Gradually add the flour, salt, and baking powder. When well incorporated, grate the zucchinis into the bowl and mix occasionally until all the zucchini has been added.
Pour the batter into two greased and floured 4×8 inch loaf pans. Bake loaves for about an hour, or until a skewer comes out clean. Let cool in pans, then carefully flip onto cooling racks to let cool completely.
Look at that texture.
The zucchini just does something wonderful where it distributes all
of its magical zu-juice throughout the bread to make it superbly moist.
No chocolate necessary for this thing!
The Rubber Scraper Movement 
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