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Zucchini Bread with Lemon Honey Butter Recipe

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This recipe for Zucchini Bread with Lemon Honey Butter, by , is from The MACY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Macy

Category:
Category:

Ingredients:  
Ingredients:  
3 large eggs
1 cup vegetable oil, plus more for greasing the pans
1 cup sugar
1 teaspoon vanilla
2 cups shredded zucchini (from about 1 medium zucchini)
1 tablespoon grated lemon zest
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon fine salt
1 teaspoon ground cinnamon

Lemon Honey Butter:
4 ounces unsalted butter, softened
1 tablespoon honey
1 tablespoon lemon zest

Directions:
Directions:
Preheat the oven to 350 degrees F. Grease two 9- by- 5-inch loaf pans. In large bowl, beat together the eggs, oil, sugar and vanilla. Slowly add the zucchini. Add the lemon zest and mix thoroughly.
In a separate large bowl, combine the flour, baking soda, baking powder, cinnamon and salt. Slowly add the zucchini mixture until completely combined. Divide the batter between the prepared loaf pans. Bake until a toothpick comes out clean and the sides have started to brown, about 45 minutes. Let cool on a rack 15 minutes. Unmold and serve warm or at room temperature sliced with the Lemon Honey Butter.


Lemon Honey Butter:
Combine all ingredients and mix together well. Chill and serve.

Personal Notes:
Personal Notes:
I like the Lemon Honey Butter. It gives it a little zest, yet it has a light flavor that is not overpowering. This would also be good on any quick breads such as banana, cranberry, etc.

 

 

 

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