Lemon Zucchini Bread

                           

One thing about having a garden with zucchinis is that you need to come up with a lot of recipes.  You CAN'T throw them away and you get a lot of them.  You also can't eat them the same way every time.

The Chocolate Zucchini Bread I made earlier was wonderful, but I also love the recipe for zucchini bread I have had since we lived in Hawaii in the 80's.  I changed it a bit and it was so good.  It is better the first day because the top is crusty and wonderful.  The next day I had a slice for breakfast...OK, I had TWO slices... and the top was moist and delicious.  I prefer the crusty top, but both are good.  I made this for a dessert to go with the Chicken Chili Cobbler, so I served it with Cool Whip and sliced strawberries.  I had it plain for breakfast, but it is also good lightly toasted with a bit of butter.  Now that I think about it almost EVERYTHING is good when slathered with butter.

Lemon Zucchini Bread

1 1/2 cups flour
3/4 cup sugar
1/2 to 1 cup chopped walnuts. (optional)  I like a lot so I used a lot!
1 Tablespoon baking powder
1/2 teaspoon salt
2 eggs
1/3 cup vegetable oil
2 cups grated zucchini
at least 2 teaspoons lemon zest, I used 1 large lemon and didn't measure it

Preheat oven to 350.  Spray a bread pan with Pam.

In a large bowl mix together the flour, sugar, walnuts, baking powder and salt.

                             

In a medium bowl mix the eggs and oil with a fork. 

                              

Grate the zucchini and measure it into a 2 cup measure.  Dump it back out and let it drain for a bit over the measuring cup.  At least that's how I did it.  As long as you drain it, find your own way!

                                

I have a micro plane and they do a great job of zesting a lemon.  Try not to go too deep and get the bitter white part of the peel.

Add the zucchini and the lemon zest to the egg mixture and stir.
                                 

Add the liquid to the flour mixture and stir just until moistened.  Spread in the prepared pan and bake for 1 hour.  Let cool for about 10 minutes and then remove from the pan to a wire rack to finish cooling.