Zucchini Spice Loaf with Lemon Thyme Butter

By tunes

Shredded zucchini makes this quick bread moist and tender. With its delicate spices and hint of lemon, it's perfect for breakfast, tea time or a light dessert. The flavoured butter is an extra treat and can be made a couple of days ahead. Cover and refrigerate, then bring to room temperature before serving. If you have more zucchini than you know what to do with, make a double or triple batch and freeze the cooled loaves. Or make mini loaves in disposable foil pans, (decreasing the baking time to about 40 minutes), to give away? perhaps to the neighbour who left the zucchini on your doorstep!

Ingredients

• 21/2 cups (625 mL) all-purpose flour
• 2 tsp (10 mL) ground ginger
• 1 tsp (5 mL) baking powder
• 1/2 tsp (2 mL) baking soda
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) ground allspice
• 1/2 tsp (2 mL) ground nutmeg
• 3/4 cup (175 mL) packed brown sugar
• 2 eggs
• 3/4 cup (175 mL) buttermilk
• 1/3 cup (75 mL) butter, melted
• 2 tsp (10 mL) grated lemon rind
• 11/2 cups (375 mL) shredded zucchini
• 1 cup (250 mL) chopped toasted pecans (optional)
• Lemon Thyme Butter
• 1/4 cup (50 mL) butter, at room temperature
• 1/2 tsp (2 mL) grated lemon rind
• 1/4 tsp (1 mL) finely chopped fresh thyme or lemon thyme

Preparation

Step 1

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.


Makes about 12 slices