I didn't have lemon zest, but this seemed like a good base recipe so I thought I'd give it a try. I also liked that this is proportioned for one loaf.
I substituted brown sugar for the white, used 1/2 cup multigrain flour with 1 cup unbleached AP flour, and added 1/2 cup chopped frozen cranberries and 1/2 cup chopped pecans. My zucchini was about 1 cup drained, after defrosting (I grate it and freeze it in one cup measures when in season).
It took 1 hour at 350F to bake fully, in an 8 x 4 pan. The loaf has a nice texture, not heavy or too dense, and the cranberries offset the sweetness, which I'm guessing the lemon zest would do as well.
I will definitely try this one again and use the lemon zest, and maybe throw in some blueberries or raspberries next time.
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I didn't have lemon zest, but this seemed like a good base recipe so I thought I'd give it a...