Lemon Zucchini Bread
  • 1 ½ cups shredded zucchini (about 8 oz)
  • ¾ cup white granulated sugar
  • 1 egg
  • ½ cup vegetable oil
  • 1 ½ cups all purpose flour
  • ½ tsp salt
  • ½ tsp baking soda
  • ¼ tsp baking powder
  • 1 tsp ground cinnamon
  • 2 tsp lemon zest
  1. Preheat oven to 325 degrees. Spray an 8x4 inch loaf pan with non-stick spray. In a bowl, beat the eggs and sugar together until smooth and light in color. Pour in the oil slowly, continuing to beat. Stir in the zucchini and lemon zest. In a separate bowl, sift together the flour, salt, baking soda, baking powder, and cinnamon. Stir the flour mixture into the zucchini mixture until just blended. Pour the batter into the pan. Bake for 45 minutes to an hour or until a toothpick inserted into the center of the loaf comes out clean. Cool for 10 minutes in the pan before turning out onto a wire rack to cool completely. Slice and serve.
Makes 1 large loaf, 8 servings Background: Zucchini bread is one of my favorite breads. It’s sweet and slightly zesty and lovely in every way. The addition of lemon makes this especially good. It’s also a great way to use up some of that summer zucchini when the garden is threatening to overwhelm you. This recipe is the result of a conglomeration of several recipes and my own tinkering with things.