Recipe Zucchini Lemon Bread
Add in zucchini and vanilla extract and stir.
Recipe zucchini lemon bread. In a small bowl or large mixing cup whisk together the oil eggs and milk. In a bowl beat together the zucchini sugar egg and oil. Add in the dry ingredients and stir until just combined the batter will be thick.
Stir into the dry ingredients until everything is evenly moistened. Spoon batter into greased bread pan. Bake for 60 65 minutes or until tester inserted in the center comes out clean.
Stir in the cinnamon and lemon zest. Add dry ingredients into wet ingredients and mix just until combined. Beat the eggs 2 cups sugar vegetable oil vanilla extract lemon extract and lemon zest together in a large bowl.
Add in lemon zest and stir together. In a separate mixing bowl combine sugar zucchini cooking oil egg lemon juice and lemon zest. Add the eggs olive oil lemon juice vanilla to the lemon sugar mixture and stir until smooth.
In a large bowl whisk together the flours baking powder nutmeg salt and sugar. Fold in the zucchini poppy seeds and lemon zest. Allow to rest in the pan for 10 minutes before removing the loaf onto a wire cooling rack to cool completely.
Stir the flour mixture into the zucchini mixture just until blended. Fold the zucchini into the batter. Mix the mixture until all of the ingredients are combined.