LEMON ZUCCHINI CRUNCH BREAD
One trick I use when baking at high temperatures is half-way or 3/4 time through Baking I place an aluminium oven liner on the lower shelf below my breads that are baking, this way they finish baking through without scorching and stays golden on the bottom. My Kids don't even know it's healthy for them and they Love It because it's a fluffy sweet bread for Breakfast!
Provided by Silvie Dosser @Dosslady
Categories Sweet Breads
Number Of Ingredients 20
Steps:
- You will need 3 Bowls for Mixing the first being the Biggest. Preheat Oven at 375F
- In Large Bowl #1 Mix Sugars with Shortening until Fluffy. Add Oil and Honey mix again, set aside.
- Medium Bowl #2, Mix Flour, Baking Powder, Baking Soda and Salt well with whisk
- Smaller Bowl # 3, Whisk 3 Large Eggs or 5 Egg Whites Add Lemon Juice and Lemon Extract Add 2 Cups of Shredded Zucchini 1 1/4 cup of Water
- Gradually alternate adding and mixing ingredients from Bowls #2 and #3 into Bowl #1 with hand mixer at medium speed
- Spray two bread Pans with Pam for Baking Pour Bread mix into Pans equally
- set aside to rise for 20 minutes
- Meanwhile prepare the topping if desired in Microwavable bowl put Margarine, Sugar, Oatmeal and Lemon juice and heat fro 45 to 60 sec
- Remove from Microwave, mix well ,add coconut and shredded Zucchini, spread topping equally over bread mix in their pans
- Bake in Oven at 375 ' Fahrenheit for 50 minutes to an hour until golden or a toothpick inserted in center comes out clean.
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