Lemon Zucchini Loaf for Kids
Wednesday, March 8th, 2017
I am on a constant mission to find ways to sneak vegetables into my children’s food. I’m almost to the point of contemplating deep frying zucchini! However, I decided to incorporate the zucchini into a family favorite lemon loaf recipe instead.
The zucchini is visible, making this loaf very yummy looking, but there is no vegetable or savory flavor to the loaf, which is perfect for children. It is light, moist, has just the subtlest lemon flavor, and goes great with a tall glass of cold milk. My children eat it for breakfast and as a snack. It is also a great choice to pack into school lunches.
The loaf only takes 30 minutes to prep, it yields 12 servings, and it can be kept up to three days in an airtight container. Now, go forth and bake!
- 1 cup grated zucchini
- zest of 1 lemon
- 2 tablespoons lemon juice
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/8 teaspoon nutmeg
- 3/4 cup granulated sugar
- 1 egg
- 1/2 cup buttermilk
- 1/2 cup canola oil (or any vegetable oil)
- Preheat oven to 350 degrees. Grease a loaf pan (9 x 5 x 3 inches) and set aside.
- Grate zucchini on a medium grater. Squeeze out excess moisture with your hands and dry on paper towels. Measure out 1 cup of grated zucchini.
- Measure out all the flour, baking powder, baking soda, salt, nutmeg, and sugar into large bowl. Stir until well blended.
- In another bowl, beat the egg, buttermilk, vegetable oil, and lemon juice. Pour this into the center of flour mixture, then add the grated zucchini and lemon zest.
- Stir gently until all ingredients are combined and moist (batter will be very thick). Turn into prepared pan and bake for 50 minutes.
Recipe adapted from Lauren’s Latest.
What is your favorite sweet loaf recipe?