Description
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.
Ingredients
- 1 ½ cups shredded zucchini
- ¾ cup white sugar
- 1 egg
- ½ cup vegetable oil
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2 teaspoons lemon zest
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8×4 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.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 12