LEMON ZUCCHINI BREAD

8C18B9C1-42A8-439A-A7FF-B44394C42157_1_201_a

Breads and Pastries|Brunch|Vegetarian

Ingredients

2 ½ cups zucchini, grated on the large holes of a box grater or in a food processor

1 teaspoon salt

3 eggs

⅔ cup buttermilk

¼ cup Hellmann’s Light Mayonnaise

2 tablespoons lemon zest

¼ cup fresh squeezed lemon juice

½ cup vegetable oil

1 ¼ cups sugar

2 ¾ cups flour

2 ½ teaspoons baking powder

1 teaspoon baking soda

Instructions

Preheat your oven to 350 degrees.

Place the shredded zucchini in a colander and toss it with the salt. Let it sit for 1 hour. Press the zucchini with a spatula to release most of the excess moisture. Measure out 2 cups and set aside.

Combine the eggs, buttermilk, mayo, zest, lemon juice, vegetable oil, and sugar in the bowl of a stand mixer. Beat with the paddle attachment on low for one minute to combine. Add the zucchini and mix until combined.

Combine the flour, baking powder, and baking soda in a small bowl and whisk to combine. Add half of this mixture to the wet ingredients and mix to combine. Add the remaining dry ingredients and beat until smooth, scraping down the sides to ensure everything is incorporated.

Spray 2 loaf pans with non-stick spray and add the batter. Bake for 40-45 minutes until a tester inserted into the center of the loaf comes out clean.

Slice and devour!