Zucchini Bread VI

          

This is a lighter version of zucchini bread. It has a nice lemon flavor and plenty of pecans.

Original recipe makes 1 – 9×5 inch loaf

Ingredients

2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
3 eggs
1 cup white sugar
2/3 cup vegetable oil
1 1/3 cups grated zucchini
3/4 teaspoon lemon extract
2/3 cup chopped pecans

  • PREP

    15 mins

  • COOK

    1 hr

  • READY IN

    1 hr 15 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan. Sift together flour, baking soda, baking powder, salt and cinnamon.
  2. 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.
  3. Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of the loaf comes out clean.

Nutrition

Calories: 312 kcal
Carbohydrates: 34.2 g
Cholesterol: 53 mg
Fat: 18.1 g
Fiber: 1.4 g
Protein: 4.5 g
Sodium: 274 mg

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