Tuesday, April 13, 2010

Recipe Corner: Lemon Zucchini Bread

My loyal readers know that I love allrecipes.com. And here is yet another fantastic recipe from their site. Make it, as is, or make it a little healthier by exchanging the oil for applesauce and the sugar for Splenda. Give it a shot and you won’t be disappointed. Enjoy!


• 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


1. Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4 inch loaf pan.
2. 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.
3. 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.


Rachel Cotterill said...

That sounds delicious :)

Kay Zahn said...

Zucchini Lemon Bread is on the menu tomorrow.

Crazy Daisy said...

Looks fab! Thanks for linking up!

Crazy Daisy said...

You may have forgotten your party-favor button. Grab one when you have a chance!