Lemon Zucchini Bread

Name: Lemon Zucchini Bread
Prep time: 15 min
Cook time: 45 min
Yield: 12
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

⏱️ Ready in 1h 🥄 Prep 15 min 🔥 Cook 45 min 👥 12 servings 👁️ 12 views

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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🔗 Recipe adapted from AllRecipes

#Bread #Under 1 Hour

📊 At a Glance

Prep 15 min

Cook 45 min

Serves 12

Difficulty Medium

Nutrition Facts

Servings per recipe 12

Serving size 1 serving

Amount per serving

Calories 195

% Daily Value*

Total Fat 9.7g 12%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 165mg 7%

Total Carbohydrate 25.2g 9%

Dietary Fiber 0.7g 3%

Total Sugars 12.8g

Protein 2.3g 5%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.