I am being premature, perhaps (as this recipe has yet to be tasted. . .in the oven, right now), but I am a big fan of it already. We LOVE lemon as an ingredient around this house, and the addition of lemon to zucchini bread is something that I have done as an add-on with recipes like this before. I went a little further, adding the juice of 1/2 lemon, as well. I also added a small container of vanilla yogurt, as the batter seemed a bit dry. I had doubled the recipe to make 2 loaves, and it seemed to "need something" in the doubling of it.
I really enjoy recipes for quick bread that stay true to the "quick" part of it -- a wet bowl and a dry bowl, period. I don't want to haul out mixers or sift (and I didn't do that part of this one, either). I want rustic and tasty. Let's see if this ones is the winner of all of the zucchini breads that I have tried over the years.
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I am being premature, perhaps (as this recipe has yet to be tasted. . .in the oven, right...