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Lemon Zucchini Bread Recipe

Recipe by: REBECITA

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook45 m
  • Ready In1 h
  • 1Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4 inch loaf pan.
  • 2In 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.
  • 3Bake 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.
Ingredients
  • 12 servings
  • 195 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    195
    10%
  • Fat:
    9.7
    15%
  • Carbs:
    25.2
    8%
  • Protein:
    2.3
    5%
  • Cholesterol:
    16
    5%

Based on a 2,000 calorie diet

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