Lemon-Ricotta Zucchini Bread
Moist is an understatement.
Ingredients:
1 cup granulated sugar
1/2 cup vegetable oil
1/2 cup ricotta
2 teaspoons vanilla extract
2 teaspoons lemon zest
2 large eggs
2 cups (270g) all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
2 cups coarsely grated zucchini
1 tablespoon turbinado sugar
Directions:
Preheat the oven to 350°F and grease a loaf pan.
In a large bowl, whisk together the sugar, oil, ricotta, vanilla, lemon zest, and eggs until smooth. Add the flour, salt, baking soda, cinnamon, baking powder, and nutmeg and stir until just combined. Fold in the zucchini, then transfer to the prepared loaf pan and sprinkle with turbinado sugar.
Bake for 1 hour, until golden and a toothpick inserted into the center comes out clean. Let cool completely, then slice and serve.