Prepping Zucchini for Lemon Zucchini BreadĪn important step while making this lemon zucchini bread is to squeeze out as much water as possible from the zucchini before adding it to the batter. To shred zucchini, just use a grater like I do (in the video below), or you could also use the shredder attachment in your food processor. In the end, we have a quick lemon zucchini bread that doesn't dome on top, but remains flat which makes for neat slices that can be warmed and are delicious with endless cups of tea. The flavor was still great though but who likes collapsed bread? We finally got it just right after we made some adjustments. The bread would keep collapsing in the middle and we couldn't figure out why. I'll admit this wasn't an easy recipe when we first started developing it. I'm not a big fan of Zucchini and this is one of the few ways that I'll eat it. Adding vegetables to desserts is so incredible because the result is moist and full of flavor. And now both these top my list of favorites. I had mixed feelings when I heard of carrot cake and zucchini bread first. Because I can now add a ton of vegetable to what is essentially cake! Which is why I love this Lemon Zucchini Bread so very much. Moist, cakey and so quick, this Lemon Zucchini Bread has got a burst of flavor from the lemon + it hides so much zucchini that this can pass as a vegetable!
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