ZUCCHINI SPICE LOAF WITH LEMON THYME BUTTER

ZUCCHINI SPICE LOAF WITH LEMON THYME BUTTER image

Yield 12

Number Of Ingredients 18

Previous Next

2½ cups (625 mL) all-purpose flour
2 tsp (10 mL) ground ginger
1 tsp (5 mL) baking powder
½ tsp (2 mL) baking soda
½ tsp (2 mL) salt
½ tsp (2 mL) ground allspice
½ tsp (2 mL) ground nutmeg
¾ cup (175 mL) packed brown sugar
2 eggs
¾ cup (175 mL) buttermilk
1/3 cup (75 mL) butter, melted
2 tsp (10 mL) grated lemon rind
1½ cups (375 mL) shredded zucchini
1 cup (250 mL) chopped toasted pecans (optional)
Lemon Thyme Butter
¼ cup (50 mL) butter, at room temperature
½ tsp (2 mL) grated lemon rind
¼ tsp (1 mL) finely chopped fresh thyme or lemon thyme

Steps:

Preheat oven to 350ºF (180ºC). 2. In a large bowl, combine flour, ginger, baking powder, baking soda, salt, allspice and nutmeg. Whisk together sugar, eggs, buttermilk, butter and lemon rind in a separate bowl. Pour over the dry ingredients and sprinkle with zucchini and pecans, if using. Stir together just until moistened. 3. Spread into a greased 9 x 5-inch (23 x 12-cm) metal loaf pan. Bake for 60 to 70 minutes or until a toothpick inserted in centre comes out clean. Cool in pan on a rack for 10 minutes, then remove from pan onto rack and cool completely. 4. Meanwhile, mash together butter, lemon rind and thyme until blended. Place in a small serving bowl and serve with slices of loaf.