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Recipe

Vish Palepu CPA FCA FCWA Eshaa Green Valley
Lemon Zucchini Bread

By: Admin
Region: Indian
Dish:Vegetarian - Rotis
Servings: 1 Loaf
Time to Prepare: 1 Hr

Ingredients

1 3/4 cup Zucchini grated (2 large zucchinis)
1 Egg
1/2 cup Sugar
1/2 cup Oil
1 1/4 cup All Purpose Flour
4 tablespoons Cornflour
4 tablespoons Milk Powder
3/4 teaspoon Salt
1/3 teaspoon Baking Powder
3/4 teaspoon Baking Soda
2 1/2 tablespoons Lemon Juice
1 Lemon zested
1 1/2 tablespoons Black Poppy Seeds

Directions

Preheat oven at 180 C/ 350 F. Line, grease and flour a 9"x 5" loaf tin and keep ready.

Squeeze as much water as possible out of the grated zucchini and set aside.
Beat together egg, sugar and oil for about 3-4 minutes.

Sift together flour, cornflour, milk powder, baking soda, baking powder and salt and keep aside.

Add lemon juice and lemon zest to the egg-sugar mixture and stir to combine.
Fold dry ingredients in to the wet ingredients, add the grated zucchini and half of the poppy seeds. Fold to combine.

Pour the ready mixture in to the prepared loaf tin and sprinkle with remaining poppy seeds on top.

Bake in the preheated oven at 180C/ 350F for 50-55 minutes or until a toothpick inserted in the centre comes out clean.
Let it cool for 15 minutes before demoulding. Let the bread rest on a wire rack to cool completely before slicing.

Comments

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! This is a quick bread recipe thats perfect for breakfast, dessert or as a snack.

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