Easy way to make lemon zucchini bread
Joy Onuorah
Ingredients
- 1 ½ cups shredded zucchini
- ¾ cup white sugar
- 1 egg
- ½ cup vegetable oil
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2 teaspoons lemon zest
Directions
- Step 1Preheat oven to 325 degrees F (165 degrees C). Grease an 8×4 inch loaf pan.
- Step 2In 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.
- Step 3Bake 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.
