Zucchini is officially in season and now you’re able to use it when baking!
Lemon Zucchini Bread
This super-moist zucchini bread is a great way to use up homegrown summer zucchini!
Full of bright lemon flavor, it makes the perfect breakfast, snack or dessert.
It’s just sweet enough to satisfy a craving without giving you a sugar crash.
The result: rich, chocolatey, and dairy-free zucchini bread.
The chocolate chips are an optional but excellent addition.
Squeezing excess moisture from the zucchini prevents the bread from becoming too soggy.
If you want to make it extra special, add some dark chocolate chips to the mix.
The banana adds sweetness to this quick-bread mashup for just the right flavor without too much added sugar.
Vegans and nonvegans alike will love how moist this quick bread is.
you’ve got the option to add toasted nuts or coconut flakes, if you like.
Vegan dark chocolate chips would be an ultra-decadent addition.
She recommends making extra loaves when zucchini is abundant because they freeze well.
Try it with toasted walnuts or raisins, or add chocolate chips for a more dessertlike bread.
Freeze 2-cup portions of shredded zucchini so you might make zucchini bread all year long.
Source: EatingWell Magazine, July/August 2011
