Lemon zest adds a touch of summer to this sweet zucchini bread!
| Prep Time: | 15m |
| Cook Time: | 45m |
| Ready in: | 1h |
| Yield: | 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 | |
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4 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.
| Nutrition Information Servings Per Recipe: 12 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 195 cal | Total Fat: | 9.7 g | Cholesterol: | 18 mg | |||
| Sodium: | 161 mg | Carbohydrates: | 25.1 g | Fiber: | 0.7 g | |||
| Protein: | 2.3 g | |||||||
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