Warm Zucchini Bread

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Warm Zucchini Bread

 

Recipe courtesy Emeril Lagasse, 2000

 

1/4 cup butter, at room temperature

1/4 cup vegetable oil

1 cup light brown sugar

1 1/2 cups all-purpose flour

1 teaspoon ground cinnamon

Pinch nutmeg

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 egg

1 cup finely shredded unpeeled zucchini

1/2 cup toasted walnut pieces

1/2 teaspoon lemon zest, finely chopped

Preheat the oven to 350 degrees Grease an 8 by 4 by

2-inch loaf pan with 1 teaspoon of the butter.

 

In the bowl of an electric mixer, combine the butter,

oil, and sugar. Cream the mixture until smooth. Sift

the flour, spices, baking soda, baking powder, and

salt and set aside. Add the egg to the creamed mixture

and mix until incorporated. Add the sifted flour

mixture, about 1/2 cup at a time until all is

incorporated, and the batter is smooth.

 

Squeeze and drain the shredded zucchini. Fold

zucchini, walnuts, and lemon zest into batter.

 

Pour batter into the prepared pan and bake for 55 to

60 minutes until golden brown or when skewer inserted

in the center comes out clean.

 

Remove from the oven and cool for 10 minutes before

serving. Serve the bread, warm, with butter.

 

Yield: 1 loaf

Prep Time: 20 minutes

Cook Time: 1 hour 10 minutes

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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