Happy Weekend everyone! It has been so beautiful in Los Angeles this week! I wish we could spend more time outside. J is working on a night shoot from 6 PM to 6 AM. poor thing.... I get the house to myself, hopefully I won't get too bored.
This recipe mixes two ingredients I deeply love, lemons and bread!
Lemon Zucchini Bread
1 1/2 cups flour
1 tsp ground ginger
1 1/2 tsp baking powder
1/4 tsp salt
1 cup sugar
1/4 cup vegetable oil
2 Tbsp lemon juice
1 Tbsp lemon zest
1 cup shredded zucchini
1/2 cup chopped walnuts
Preheat oven to 350
Shred zucchini using a cheese grater.
In a stand mixer, stir together flour, ginger, baking powder, salt and sugar.
Add the egg, oill, lemon juice, lemon zest, shredded zucchini and walnuts.
Do not over mix.
In the past I have had problems getting bread to come out of the pan. This time I used parchment paper and baking spray, and it worked great!
Bake for 45-50 minutes.
Allow bread to cool for 5-10 minutes while in a pan, on a cooling rack.
Then remove to finish cooling before you serve it.