Easy Lemon Zucchini Bread

Preparation

1. Preheat oven to 350 degrees F. Grease a loaf pan 9 x 5 inches.

2. In a large bowl combine both flours, 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, mix up well. In zucchini and lemon zest until smooth.

4. Add the zucchini mixture to the flour mixture stirring just wet.

Pour. In prepared pan and gently press the pot on the counter to remove air bubbles

5. Bake is used for 45-50 minutes or until toothpick in the center comes out clean. Set on a wire rack to cool down the pan for 10 minutes. Place bread on rack to cool completely.

Recipe Notes

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

• Quick breads are the easiest to determine whether they are eligible to cool completely, and you will get the best results when a serrated knife used.

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

* To squash muffins: Fat February 12th 02:01 inch or forms with paper (role) liners lined. Fill the cups 3/4 full with the batter. Baking is used at 375 degrees for 15-20 minutes or until toothpick in the center comes out clean.

Set on a wire rack to cool down the pan for 5 minutes. Turn muffins let cool completely on the rack. Store the cooled cupcakes in an airtight container at room temperature up to 1 week.