Lemon Zucchini Bread
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.
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- 1½ cups shredded zucchini
- ¾cup white sugar
- 1egg
- ½cup vegetable oil
- 1½ cups all-purpose flour
- ½teaspoon salt
- ½teaspoon baking soda
- ¼teaspoon baking powder
- 1teaspoon ground cinnamon
- 2teaspoons lemon zest
Instructions
Step 1
Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4 inch loaf pan.Step 2
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.Step 3
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.