It’s that time again….abundance of zucchini. I never liked zucchini as a kid but now as an adult I love it. Bread, sauteed, baked…it doesn’t matter, I’m a fan! This was another recipe I found on Pinterest and it’s a winner. We all loved the subtle hint of lemon and it was so moist. It’s definitely a keeper recipe and I’ll be baking more of this bread throughout the summer and early fall. It would be delicious with blueberries….hmmm…maybe next time 🙂
1 3/4 cup all-purpose flour
1/4 cup ground flax seed
2 tsp baking powder
1/2 tsp salt
1/2 cup canola oil
2/3 cup sugar
1/2 cup buttermilk
juice of 1 lemon
zest of 1 lemon
1 cup of grated zucchini
Preheat oven to 350 degrees. Grease and flour a 9×5″ loaf pan and set aside.
In a large bowl, combine the flour, flaxseed, baking powder and salt. In a medium bowl, beat the eggs then add the oil and sugar. Mix until all ingredients are combined. Add in the buttermilk, lemon juice and lemon zest. Fold in the zucchini and stir until it’s mixed throughout the batter. Add the wet mixture to the dry ingredients and stir to combine. Take care not to overmix.
Pour the batter into your prepared loaf pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes in the pan and then remove and place bread on a wire rack to cool completely.
Slightly adapted: NancyCreative
Need some other recipes to use up your zucchini bounty – try these:
Zucchini Muffins – Madeline loves these are requested them for her birthday treat at daycare!