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.

Original recipe makes 12 servings

Ingredients

1 1/2 cups shredded zucchini
3/4 cup 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

  • PREP

    15 mins

  • COOK

    45 mins

  • READY IN

    1 hr

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease an 8×4 inch loaf pan.
  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.
  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.

Nutrition

Calories: 195 kcal
Carbohydrates: 25.2 g
Cholesterol: 18 mg
Fat: 9.7 g
Fiber: 0.7 g
Protein: 2.3 g
Sodium: 165 mg

Related Recipes:

Citrus Cranberry Zucchini Bread Yummy Lemon Bread Zucchini Bread V Zucchini Bread Gluten Free Zucchini-Raspberry Bread Ellen’s Lemon Zucchini Bread Lemon Pistachio Zucchini Bread Lemon Zucchini Muffins Lemon Zucchini Bars Grilled Lemon-Pepper Zucchini