Easy Lemon Zucchini Bread

Preparation

1. Preheat oven to 350 ° F. Grease a loaf pan 9 x 5 cm.

2. In a large bowl, combine flour, baking powder, baking soda, salt, ginger, nutmeg and with a wooden spoon.

3. With an electric mixer on medium speed, beat eggs, oil, sugar and lemon juice in a medium bowl until well blended. Stir in zucchini and lemon zest until smooth.

4. Add the zucchini mixture to the flour mixture stirring until moist. Pour filling into prepared pan and tap the pan on the counter to remove air bubbles.

5. Bake is used for 45 to 50 minutes, or until toothpick in the center comes out clean. Ask allow to cool the pan on a wire rack for 10 minutes. Put the pan on rack and let cool completely.

Recipe Notes

• The taste and texture of this zucchini bread is better the next day, so stand overnight before serving, if you can.

• Quick breads are the easiest to determine if they are completely cool, and you will get the best results when using a knife with serrated edge.

• To store, wrap the bread in the oven cools in plastic wrap at room temperature for 1 week. To freeze, place the bread in a plastic freezer bag or jacket wrapped in foil and freeze up to 1 month. Thaw the bread at room temperature.

* For Zucchini Muffins: February 12, 1.2-inch fat muffin cups or line with paper (paperless) linings. Fill cups 3/4 full with batter. Is Bake at 375 ° F for 15-20 minutes or until toothpick inserted in the center comes out clean. Ask allow to cool the pan on a wire rack for 5 minutes. Turn muffins on a wire rack to cool completely. In a refrigerator biscuits in an airtight container at room temperature up to 1 week.