This Lemon Zucchini Bread is a summer favorite! I love adding a sprinkle of poppy seeds for extra crunch and a hint of elegance.
Directions
Directions
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.
Lemon Zucchini Bread | WellCooked — Made to Be Shared
Lemon Zucchini Bread
Bread Mar 24, 2020
Serves12 People
Prepare Time15 min
Cooking Time45 min
Calories195
DifficultyMedium
This Lemon Zucchini Bread is a summer favorite! I love adding a sprinkle of poppy seeds for extra crunch and a hint of elegance.
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
Directions
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.
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