Name: Lemon Basil Zucchini Bread
Total time: PT4500.0S
Yield: 8
Ingredients: 1/4 cup Fresh Basil; 1/2 cup Granulated Sugar; 1 Lemon; 2 tablespoon Ground Flaxseed; 1 1/2 cup Zucchini; 1/3 cup Granulated Sugar; 1/3 cup Olive Oil; 1/3 cup Yogurt; 1 teaspoon Vanilla Extract; 1 Lemon; 1 3/4 cup All-Purpose Flour; 1 tablespoon Baking Powder; 1 teaspoon Baking Soda; 1/2 teaspoon Salt; to taste Crème Fraîche

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Lemon Basil Zucchini Bread

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Ful-Filled

Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...

http://www.ful-filled.com

This is truly everything I could have dreamed of in a loaf of zucchini bread. It is gently sweet, with a brightness from the lemon that is perfectly balanced by the herbal notes of the basil sugar.

1HR 15MINS

Total Time

$0.42

Cost Per Serving

Ingredients

Servings

us / metric

to taste

Crème Fraîche

for topping

optional

Basil Sugar

4 Tbsp

Fresh Basil, firmly packed

1/2 cup

Granulated Sugar

I use organic cane sugar

Lemon, zested

1/2 tsp of zest

Zucchini Bread

2 Tbsp

Ground Flaxseed

soaked in 5 Tbsp water for 5 minutes

1 1/2 cups

Grated Zucchini

1/3 cup

Granulated Sugar

1/3 cup

Olive Oil

1/3 cup

Yogurt

1 tsp

Vanilla Extract

Large Lemon, juiced, zested

2 Tbsp of juice, 1 Tbsp of zest

1 3/4 cups

All-Purpose Flour

1 Tbsp

Baking Powder

1 tsp

Baking Soda

as needed

Salt

Nutrition Per Serving

VIEW ALL

Calories

292

Fat

10.8 g

Protein

4.0 g

Carbs

45.5 g

Author's Notes

Store basil sugar in a covered container in the refrigerator until ready to use (will keep refrigerated for up to 2 weeks).

The loaf will keep in an airtight container for several days. You can also wrap in foil & store frozen for up to 3 months - thaw in the fridge overnight or in a warm oven for 20 minutes.