The tender, fine-crumbed texture and bright lemon citrus flavor offer a refreshing change from traditional spiced zucchini breads. While using a few small, disposable loaf pans is a great plan if you want to gift your zucchini bread, you can also use one (8- x 4-inch) loaf pan to make a single loaf.
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
1 cup shredded zucchini
1 tablespoon lemon zest
2 teaspoons poppy seeds
How to Make It
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.
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).
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).
Oh my goodness! So moist and not too sweet. I made a couple of changes to the recipe - doubled the baking soda to 1/4 tsp., and used 1/2 butter, 1/2 olive oil (instead of total butter, which tends to make cakes and cookies dry and harden so fast!) I also added 1 T. lemon juice to the batter. It was melt-in-your mouth good. :-)
This bread is very good. I did how ever make a few changes. I used whole wheat flour instead of all-purpose. I cut back the sugar by 1/3 cup and used greek yogurt instead of sour cream. It was moist but firm like a bread should be. Love the lemon and poppy seed together. I will make this again.
Based on other reviews I increased the baking soda to 1/4 tsp and the lemon zest to
2T. I also added 2 T lemon juice and 1 tsp vanilla.
I baked it at 325 degrees in a 8.5x4.5x2.5 loaf pan (with overflow in 3 muffin cups).
The muffins baked for 25 minutes and the larger loaf pan for 1hr 25min.
I found it doughy and not nearly as good as my wonderful zucchini bread with cream cheese. Not worth changing my recipe for this. The lack of lift has to be due to the small amount of baking soda and the reliance on sour cream for lift. Also, the flavor of lemon was negligible. But, if you must, take note of other reviewers suggestions and double both the baking soda and lemon zest. Not one I will make again.
I thought the idea of this made into muffins sounded really good, and they were OK, but kind of flavorless. I used more lemon rind than called for, too, but think they could use some frozen lemonade mix added in addition to that. I had to put a light glaze on top to jazz them up just a bit. That helped, but think next time I'd add about 1/3 cup frozen lemonade mix to the batter along with additional lemon rind, and still might need a light glaze on top. (lemon juice, rind, and powdered sugar) Not sure I'll try them again, though,
I questioned the amount of baking soda. I've never used that small an amount for this sort of recipe so I doubled it to 1/4 t. and glad I did. Think more would have been okay too but the recipe is wonderful and I don't mind the density.
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