Zucchini Bread

I love love love this recipe. The paper that its written on says it all. Big circular grease stains on the recipe = good stuff.

Emeril Lagasse’s Warm Zucchini Bread

1/4 cup butter, softened
1/4 cup vegetable oil
1 cup light brown sugar
1 1/2 cups all purpose flour
1 teaspoon (or more if you like) cinnamon
pinch of nutmeg
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoonsalt
1 egg
1 cup finely shredded unpeeled zucchini
1/2 cup toasted walnut pieces (optional)
1/2 teaspoon fresh lemon zest (finely grated or chopped)

Preheat oven to 350 F. Grease 8x4x2″ loaf pan with 1 teaspoon of the butter. Combine butter, oil, sugar in a large bowl and using an electric mixer or by hand, beat until creamy and smooth. Sift flour, spices, baking soda, baking powder, salt and set aside. (If you don’t have a sifter put ingredients in a bowl and whisk together 🙂 ) Add egg to creamy smooth mixture and mix well. Add sifted flour mixture, 1/2 cup at a time, until smooth. Squeeze and drain shredded zucchini. Fold zucchini, walnuts, lemon zest into batter. Pour into prepared pan and bake 55-60 minutes. Cool 10 minutes before serving. Emeril says to serve warm with butter…and I AGREE!

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