This wonderful zucchini bread with lemon is light and not too sweet. I thought my mom made the best zucchini bread until I added lemon!
Ingredients
- 1 ½ cups shredded zucchini
- ¾ cup white sugar
- ½ cup vegetable oil
- 1 egg
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 2 teaspoons lemon zest
- 1 teaspoon ground cinnamon
Directions
Step 1
Gather all ingredients.
Step 2
Preheat the oven to 325 degrees F (165 degrees C). Grease an 8×4-inch loaf pan.
Step 3
Beat zucchini, sugar, oil, and egg together in a mixing bowl.
Step 4
Sift flour, salt, baking soda, and baking powder into a separate bowl, then stir in cinnamon and lemon zest. Stir flour mixture into zucchini mixture just until blended.
Step 5
Pour the batter into the prepared pan.
Step 6
Bake in the preheated oven until a knife inserted in the center comes out clean, about 45 minutes. Remove from the heat and cool for about 10 minutes before turning out onto a wire rack to cool completely.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 235 | |
% Daily Value * | |
Total Fat12g | 15% |
Saturated Fat1g | 5% |
Cholesterol19mg | 6% |
Sodium189mg | 8% |
Total Carbohydrate30g | 11% |
Dietary Fiber1g | 4% |
Total Sugars16g | |
Protein3g | |
Vitamin C5mg | 23% |
Calcium21mg | 2% |
Iron1mg | 6% |
Potassium112mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this