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."
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1/2 cup vegetable oil
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 egg
- 3/4 cup white sugar
- 1/2 teaspoon baking soda
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1 1/2 cups shredded zucchini
- 2 teaspoons lemon zest
- Carbohydrate 24.9001991666667 g
- Cholesterol 17.625 mg
- Fat 9.68064916666667 g
- Fiber 0.742950009114419 g
- Protein 2.27067416666667 g
- Saturated Fat 0.8287875 g
- Serving Size 1 1 serving (58g)
- Sodium 366.794166666667 mg
- Sugar 24.1572491575522 g
- Trans Fat 0.240013 g
- Calories 193 calories
Directions 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.
