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Ingredients
| all-purpose flour (unsifted): 2 cups |
| baking powder: 3/4 tsp |
| baking soda: 3/4 tsp |
| salt: 3/4 tsp |
| ground cinnamon: 3/4 tsp |
| eggs: 3 |
| granulated sugar: 1 cup |
| vegetable oil: 2/3 cup |
| zucchini squash (grated): 1 1/3 cups |
| lemon extract: 3/4 tsp |
| pecans (chopped): 2/3 cup |
Zucchini Bread VI
Credit: AllRecipes
User rating:
"This is a lighter version of zucchini bread. It has a nice lemon flavor and plenty of pecans."
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Prep Time
15 min -
Cook Time
60 min -
Servings
12 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. Sift together flour, baking soda, baking powder, salt and cinnamon.
- In a large bowl, beat eggs with sugar for 10 minutes. Gradually add oil and beat for two more minutes. Mix in lemon extract, zucchini and pecans. Fold in flour mixture until evenly moistened; do not overmix. Pour batter into prepared pan.
- Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of the loaf comes out clean.