This loaf has nice blend of sweetness with a hint of sourness. A creamier pound cake with a more complex citrus flavor.
3 ½ cups of flour-pastry or all purpose
2 ¼ cups of white sugar
1/2 tsp salt
1/2 tsp of baking soda
3/4 tsp of baking powder
Zest of one lemon.
Mix together in a mixing bowl until thoroughly combined. In a separate bowl combine the following ingredients:
4 Eggs
1 cup and 2 T of buttermilk ( this will produce a more moist loaf that just milk). If you don’t have buttermilk, add a T of lemon juice and let sit for 10 minutes)
¾ cup of melted butter
2Tablespoon of lemon juice
1 Tablespoon of lemon extract
Combine wets and dries together and fold in one cup of shredded zucchini. Scoop into well-greased baking pans or muffin cups. Fill the pans ¾ full as to allow room to rise during the bake. Bake loaves at 350 degrees for 55-65 minutes. Muffins are smaller and will bake quicker, set the timer for 4O minutes and add time as needed.
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