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SideChef
Recipes
Breakfast
Lemon Basil Zucchini Bread

15 INGREDIENTS • 12 STEPS • 1HR 15MINS

Lemon Basil Zucchini Bread

Recipe
Editor's Choice
Editor's Choice
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.
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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.
author_avatar
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

1HR 15MINS

Total Time

$0.42

Cost Per Serving

Ingredients

Servings
8
us / metric
Crème Fraîche
to taste
Crème Fraîche
for topping
optional
Basil Sugar
Fresh Basil
4 Tbsp
Fresh Basil, firmly packed
Granulated Sugar
1/2 cup
Granulated Sugar
I use organic cane sugar
Lemon
1
Lemon, zested
1/2 tsp of zest
Zucchini Bread
Ground Flaxseed
2 Tbsp
Ground Flaxseed
soaked in 5 Tbsp water for 5 minutes
Zucchini
1 1/2 cups
Grated Zucchini
Granulated Sugar
1/3 cup
Granulated Sugar
Olive Oil
1/3 cup
Olive Oil
Yogurt
1/3 cup
Yogurt
Vanilla Extract
1 tsp

Sponsored

Simply Organic Vanilla Extract
Lemon
1
Large Lemon, juiced, zested
2 Tbsp of juice, 1 Tbsp of zest
All-Purpose Flour
1 3/4 cups
All-Purpose Flour
Baking Powder
1 Tbsp
Baking Powder
Baking Soda
1 tsp
Baking Soda
Salt
1/2 tsp
Salt

Nutrition Per Serving

VIEW ALL
Calories
292
Fat
10.8 g
Protein
4.0 g
Carbs
45.5 g
Love This Recipe?
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Lemon Basil Zucchini Bread
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author_avatar
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

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.

Cooking Instructions

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step 1
Bring some water to boil in a saucepan and prepare an ice bath in a small bowl.
step 2
Blanch the Fresh Basil (4 Tbsp) leaves by placing the leaves in the boiling water for 10 seconds, then plunge them into the ice bath until the leaves are cool.
step 3
Remove the leaves from the ice bath and thoroughly, but gently, dry the leaves (I gently squeeze them & then spread them out & press them between 2 paper towels to dry them as much as possible.
step 4
Process the Granulated Sugar (1/2 cup), basil, and zest of the Lemon (1) in a food processor until the basil is fully incorporated into the sugar, about 30 seconds to 1 minute. Set aside.
step 4 Process the Granulated Sugar (1/2 cup), basil, and zest of the Lemon (1) in a food processor until the basil is fully incorporated into the sugar, about 30 seconds to 1 minute. Set aside.
step 5
Preheat your oven to 350 degrees F (175 degrees C). Coat an 8x4-inch loaf pan with cooking spray or butter, set aside.
step 6
In a large bowl, add the Granulated Sugar (1/3 cup), 1/3 cup of the basil sugar, zest and juice of the Lemon (1), Ground Flaxseed (2 Tbsp) mixed with 5 Tbsp Water, Olive Oil (1/3 cup), Yogurt (1/3 cup), and Simply Organic Vanilla Extract (1 tsp). Whisk until well combined.
step 7
Add the Zucchini (1 1/2 cups) to the wet ingredients and stir until zucchini is incorporated.
step 8
In a separate bowl, sift together the All-Purpose Flour (1 3/4 cups), Baking Powder (1 Tbsp), and Baking Soda (1 tsp). Add in Salt (1/2 tsp) and whisk to combine.
step 9
Incorporate the dry ingredients into the wet ingredients in three additions, gently folding with a spatula to combine.
step 10
Pour the batter into the prepared pan and bake until a toothpick inserted in the middle comes out clean, 45 to 55 minutes. The finished loaf will have a golden-brown crust.
step 11
Let the bread cool in the pan for 10 minutes, then turn them out onto a wire rack to cool completely.
step 12
Best eaten the next day (if you can handle waiting). Serve alone at room temperature in slices, or top each slice with a dollop of Crème Fraîche (to taste) and Basil Sugar.
step 12 Best eaten the next day (if you can handle waiting). Serve alone at room temperature in slices, or top each slice with a dollop of Crème Fraîche (to taste) and Basil Sugar.

Tags

Breakfast
American
Comfort Food
Bread
Snack
Shellfish-Free
Dessert
Vegetarian
Spring
Summer
Vegetables
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