zucchini bread with lemon zest & almonds

zucchini bread/lemon & almonds feature
Wondering how to solve the never-ending dilemma of what to pack in all those lunches to go? Become the packed lunch hero in your house, give your kids something serious to trade, be the envy at the office and switch it up with a never-ending lineup of quick breads! They come together in no time, freeze beautifully and best of all – you can load ’em up with all sorts of powerhouse ingredients.
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So bypass the empty calories at the lunch counter, give your kids something nourishing, and make your own souped up breads that’ll hold you all straight through ’til dinner. And for a chocolatey twist, swap the lemon & almonds for coconut & pistachios. Eating to fuel you isn’t so bad afterall!
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1. Get your zucchinis washed and ready to go.
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2. Leave the stem on, it makes grating much easier and saves your fingers in the process.
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3. Put the grated zucchini in a colander while you prep the dry stuff.
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4. Put the dry ingredients in a sieve to work out all the lumps.
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5. No more lumps.
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6. Add the grated zucchini.
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7. And stir it all around with a fork – it keeps the zucchini from clumping.
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8. Zest a lemon right over the bowl.
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9. Just like this and mix that in.
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10. Whisk up the wet stuff in a measuring cup or small bowl.
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11. Add the wet to the dry.
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12. If the batter seems a bit stiff (like mine did) add a little milk to loosen it up.
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13. Time for any add-ins – I’ve got some lightly toasted chopped almonds, feel free to use any nut, chocolate chips, coconut, dried fruit – whatever you like.
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14. In go my nuts.
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15. Batter up, put it into the prepared pan and bake until golden.
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16. 50-60 minutes later – let it cool before removing from the pan.
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17. It smells glorious!
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18. Slice and serve.
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19. And slice again – to make mini sammies, spread with preserves, a nut butter, cream cheese or tuck in a slice of mozzarella, havarti or brie – sure beats a P,B & J!

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