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Ingredients
| zucchini squash (grated): 1 1/2 cups (shredded) |
| granulated sugar: 3/4 cup |
| eggs: 1 |
| vegetable oil: 1/2 cup |
| all-purpose flour (unsifted): 1 1/2 cups |
| salt: 1/2 tsp |
| baking soda: 1/2 tsp |
| baking powder: 1/4 tsp |
| ground cinnamon: 1 tsp |
| lemon zest: 2 tsp |
Lemon Zucchini Bread
Credit: AllRecipes
User rating:
"I thought my mom made the best zucchini bread - until I added lemon! This is a wonderful, light zucchini bread that's not too sweet."
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Prep Time
15 min -
Cook Time
45 min -
Servings
12 serving(s)
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Directions
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4 inch loaf pan.
- In a bowl, beat together the zucchini, sugar, egg, and oil. In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan.
- Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely.