With all the squash and zucchini coming out of the garden, I needed to figure out something to do with it.  Solution?  Zucchini bread.  The perfect way to get in my vegetables and sugar in one place!  I used yellow squash for my recipe–particularly the crookneck.  It turned out delish!

Chelsea Robinson Real Estate | Encino Real Estate | Recipe of the Day: Zucchini Bread

Hungry yet?

 

Lemon Zucchini Bread

Based from an Allrecipes.com recipe found here.

INGREDIENTS

  • 3 cups shredded zucchini or squash (Approx. 1 large zucchini)
  • 1.5 cup white sugar
  • 1 egg
  • 1 cup vegetable oil
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoon ground cinnamon
  • 1 medium lemon rind zest
  • Juice from lemon (About 2 Tbsp)

DIRECTIONS

  1. Preheat oven to 325 degrees F (165 degrees C). Grease an 5×9 inch loaf pan.
  2. Shred zucchini/squash.  I deseeded mine prior to shredding since mine was large and had big sized seeds.
  • In a bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest.
  • In a separate bowl, beat together the zucchini, sugar, egg, oil, and lemon juice.  Stir the flour mixture into the zucchini mixture just until blended.
  • Pour the batter into the prepared pan.

 

  • Bake 45-55 minutes in the preheated oven, until a knife inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely.”

And voila!  Homemade Lemon Zucchini Bread.  The perfect way to ruin your diet for the day.

Makes 2 5″x 9″ loaves

If you would like to try my Lemon Zucchini Bread, stop by my open house on Sunday July 27th at 17217 Tiara Street, Encino 91316.  I’ll have samples!

If you’d like more information on the San Fernando Valley or Los Angeles, or to have help looking for your next home, please feel free to reach out! I’m happy to help, no obligation.

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