This Zucchini bread recipe takes your traditional lemon and ricotta loaf and injects pretty little green flakes throughout the loaf.
Zucchini, Ricotta & Lemon Bread (using leftover zucchini pulp).
- 150g unsalted butter, softened
- 185g caster sugar
- 4 eggs
- 200g ricotta (can also substitute sour cream or yoghurt)
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 300g plain flour, sifted
- 2 tsp baking powder, sifted
- 200g zucchini pulp
- 40g rolled oats
Preheat the oven to 180°C (350°F). Add the softened butter and sugar to the bowl of an electric mixer and beat until pale and creamy (roughly 6-8 minutes), stopping often to scrape down the sides of the bowl.
While creaming the butter and sugar mixture, add the ricotta, lemon zest, lemon juice and vanilla extract to a small bowl. Set aside.
Once the butter and sugar is pale and creamy, add in the eggs one at a time, beating well after each addition.
Add in the lemon ricotta mixture and beat for a further 1 minute or until smooth.
Add the flour and baking powder and beat until just combined. Add the zucchini pulp from your MOD Cold Press Juicer and the oats and mix to combine.
Pour into a large loaf tin lined with baking paper. Bake for 60-70 minutes or until a skewer inserted into the middle comes out clean.
- Allow it to cool in the tin for 15 minutes before turning out onto a wire rack to cool completely.
When your bread is ready, cut it into slices and if you want to make it super tasty, spread some ricotta over is and drizzle some honey!