How to cook lemon zucchini bread


Gather your ingredients; see "supply list" for complete list of ingredients & measurements.

On cutting board, grate 1/2 cup fresh zucchini.

In a batter bowl, add 3/4 cup white sugar.

Add 1 egg & 1/2 cup canola oil to the bowl of sugar.

Whisk sugar, egg and oil together.

Add only the best, 4-5 drops Lemon Essential Oil. Don't have this, use 2 tsp lemon zest.

Add you grated zucchini to the batter.

In separate batter bowl, mix dry ingredients. Start with 1 1/2 cup all purpose flour.

1/2 tsp Baking Soda

1/4 tsp Baking Powder

1 tsp ground cinnamon

1/2 tsp Sea Salt

All the dry ingredients in one bowl ready to be added to the wet mixture.

Add the dry to the wet mixture & whisk together.

Once well mixed, it's ready for a large loaf pan.

Prepare your loaf pan with non stick spray and a small amount of flour.

Add your batter to loaf pan and into hot oven that has been pre heated to 325 F degrees. Bake for 45-50 minutes, until tooth pick clean.

Remove from oven, let set for 10 minutes before removing from pan. Slice & enjoy!


Watch the video: Best Lemon Zucchini Bread Recipe at The Crouch Ranch


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