If you're in need of a great teacher gift, something small for your neighbors, or just want to make your house smell good and indugle some delicious bread--this is your recipe!
Seriously, it's devine.
I got the recipe from Jean, a friend in Houston. She raved about it, so I had to give it a shot. It did NOT disappoint. Can't wait to gift my sweet neighbors and friends with this little gem.
Happy Holidays!
Lemon Poppyseed Zucchini Bread
Ingredients
1/2 cup butter, softened
1 1/3 cups sugar
3 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/8 teaspoon baking soda
1/2 cup sour cream (or greek yogurt)
1 cup shredded zucchini
1 tablespoon lemon zest
2 teaspoons poppy seeds
Preparation
1. Preheat oven to 325°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
2. 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. Stir in zucchini and next 2 ingredients. Spoon batter into 3 greased and floured 5- x 3-inch disposable aluminum foil loaf pans (about 1 1/3 cups batter per pan).
3. 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).
**I just cooled them completely in their foil pans, and they turned out fine!
*This recipe will make 12 muffins. If you make muffins, I would bake them 23-25 minutes.
Southern Living
AUGUST 2012
You are too cute!
ReplyDelete