Recipes

Zucchini Bread w/ a Twist

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Zucchini Bread w/ a Twist

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Ingredients

1/2 cup butter, softened

1 1/3 cups sugar

3 large eggs

1 1/2 cups all-purpose flour

1 teaspoon of vanilla extract

1/2 teaspoon salt

1/8 teaspoon baking soda

1/2 cup sour cream

1 cup shredded zucchini

1 tablespoon lemon zest

2 teaspoons poppy seeds

Instructions

1

Preheat oven to 325°.

2

Shred the zucchini and set in a mesh sieve over a bowl for at least 10 minutes until most of the water is released. Squeeze remaining moister out of zucchini with your hands. Set aside.

3

Beat butter at medium speed until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, until blended. Add vanilla.

4

In a separate bowl stir together flour, salt, and baking soda. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.

5

With a large spoon, stir in zucchini, lemon zest and poppy seeds . Spoon batter into 3 greased and floured 5- x 3-inch disposable aluminum foil loaf pans (about 1 1/3 cups batter per pan).

6

Bake at 325° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 30 minutes).