Zucchini Bread with Infused Lemon Zest Salt

Zucchini Bread with Infused Lemon Zest Salt

Posted by:

Jacobsen Salt Co.

Posted on:

May 26, 2016

  • 1 1/2 cups whole wheat flour
  • 1 1/2 cups bread flour
  • 1/4 tsp nutmeg, ground
  • 1/2 tsp fennel seed, ground
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp Infused Lemon Zest Salt + more to finish 
  • 2 eggs
  • 1 cup brown sugar
  • 1 1/3 cups canola oil
  • 3/4 cup plain yogurt
  • 1 1/3 cups buttermilk
  • 2 tsp vanilla extract
  • 2 1/2 cups zucchini, grated
  • 1/2 walnut pieces, toasted 

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Infused Lemon Zest Salt-image

Infused Lemon Zest Salt



Our Infused Lemon Zest Salt's clean, concentrated citrus flavor brightens dishes like shaved fennel salad, fried artichoke hearts, any preparation of seafood, and this zucchini bread.

Makes 1 9” x 4” loaf



Preheat the oven to 350 °F and grease a large 9” x 4” loaf pan or two smaller loaf pans, set aside. Whisk together the flours, nutmeg, fennel, baking soda, baking powder, and salt. In a separate bowl, whisk together the eggs and brown sugar. Add the oil, yogurt, buttermilk, and vanilla extract. Mix the wet egg mixture into the dry flour mixture. Stir minimally, just until most of the flour is wet. Fold in zucchini and walnuts, continuing to mix just until combined. Pour the batter into the prepared pan(s).

Bake about 45-60 min (depending on pan size), until the center of the loaf bounces back when touched and a toothpick inserted comes out clean. 

Cool in the pan for 10 minutes and then invert onto a cooling rack. Serve warm or at room temperature with a smear of butter and a flourish of Jacobsen Infused Lemon Zest Salt.