Lemon Zucchini Bread

A wonderful, light zucchini bread that's not too sweet.

Yield

12 servings

Ingredients

1 1/2 cups shredded zucchini
3/4 cup granulated (white) sugar
1 egg
1/2 cup vegetable oil
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
2 teaspoons lemon zest

Directions

Preheat oven to 325°F (163°C). Grease an 8 x 4-inch loaf pans with cooking spray.

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 cooling rack to cool completely.

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