Zucchini Lemon Ginger Bread
Source: Cooking Club Magazine
  • 1 c. flour
  • 1 t. baking powder
  • 1 t. cinnamon
  • ½ t. ground ginger
  • 1 t. salt
  • ½ t. baking soda
  • ½ t. nutmeg
  • 1 c. sugar
  • ½ c. olive oil
  • 1 eggs
  • 1 t. vanilla
  • 1¼ c. shredded zucchini
  • 3 T. fresh ginger, grated
  • 1 T. grated lemon zest
  • 2-3 T. fresh lemon juice
  1. Preheat the oven to 350 degrees. Spray a loaf pan with cooking spray and set aside.
  2. In a large bowl whisk together the flour, baking powder, cinnamon, ginger, salt, baking soda, and nutmeg.
  3. In another large bowl beat the sugar and olive oil until well combined. Add in the egg and beat until mixed well. Add in the vanilla and then mix on high speed for 1 minute.
  4. Add the zucchini, fresh ginger, grated lemon zest, and lemon juice. Mix by hand until just combined.
  5. Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack for 10 minutes. Run a butter knife around the edge of the pan and invert onto a wire rack to cool completely.
  6. If you want to make a simple lemon glaze, combine 1 cup of powdered sugar with 1-2 tablespoons of fresh lemon juice and mix until smooth. Pour over top of cooled bread.
Recipe by Hezzi-D's Books and Cooks at https://www.hezzi-dsbooksandcooks.com/zucchini-lemon-ginger-bread/