This Zucchini Bread and all other quick breads and muffins are a snap to make:
They get mixed by hand, and are ready at the drop of a hat. Zucchini bread is equally at home as dessert and as breakfast, being not too sweet and chock-full of heathy stuff.
You will love the pairing of zucchini, lemon and walnuts!
No problem skipping the nuts if you can’t have them. Zucchini Bread freezes perfectly too! These make wonderful gifts. Do not hesitate to double, even triple the recipe. Your friends will be delighted to find a perfect and perfectly healthy Zucchini Bread in a Purim Basket!
- 3 cups flour: all purpose, whole wheat pastry or spelt
- 3/4 cup sugar
- 1/2 cup chopped walnuts (skip if you can't have nuts, or substitute pumpkin or other seed)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 4 large eggs
- 1/2 cup vegetable oil
- 2 cups unpeeled grated zucchini, packed (use the food processor for grating)
- 1 tablespoon lemon zest
Preheat oven to 350 degrees.
Thoroughly combine flour, sugar, walnuts, baking powder and salt in a mixing bowl
Thoroughly combine eggs, oil, zucchini and lemon peel in another bowl
Combine both mixtures thoroughly but mix only it is combined : Overmixing will get the bread too tough.
Pour into a greased tube pan or two loaf pans, or about 2 dozen greased medium muffin molds, and bake for about 40 minutes, or until a knife inserted in the center comes out clean