Limoncello Zucchini Ricotta Bread Garden-Fresh Twist on a Classic
There's something heartwarming about baking in the kitchen, where the aroma of fresh ingredients brings back memories of family gatherings and sunny afternoons. This delightful bread combines the zest of lemon with the comfort of zucchini, creating a treat that feels like home.
Ingredients:
2 cups grated zucchini
1 cup ricotta cheese
1/2 cup Limoncello liqueur
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Zest of 1 lemon
1/2 cup chopped walnuts (optional)
Instructions:
1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
2. In a large bowl, combine the grated zucchini, ricotta cheese, Limoncello, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well blended.
3. In another bowl, whisk together the flo
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in the chopped walnuts.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
