Since I have been craving bread and lemon all day long, I decided to make a lemon bread this evening. And I also decided to add in some zucchini to give it some “oomph.” And, I also wanted to use the bad-ass glass stand-mixing bowl that Nelda and Zach gave me for Christmas. Triple Score!
- 1 cup sugar
- 1 cup shredded zucchini
- zest of 1 lemon
- juice of 1 lemon
- 1/4 cup crushed pineapple, drained
- 1/2 cup applesauce
- 1/4 cup eggwhites
- 1 1/2 cups Gluten Free Baking Mix
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
Preheat oven to 350 degrees. In a large bowl, mix together the baking mix, soda, powder, and salt and set aside.
In a stand mixer, combine sugar, zucchini, lemon zest and juice, pineapple, applesauce, and egg whites. Mix well and then add flour mixture a little at a time.
Pour batter into a greased loaf pan and bake for 55-60 minutes, until a knife inserted into the center comes out clean.
After ours cooled, we immediately dug in for a sample.
The verdict? We love it. It’s moist and has a wonderfully light flavor. You could probably make this with your choice of flour and perhaps a dash of vanilla. Either way, enjoy!