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