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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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I love making this during the end of summer/fall season when zucchini is in season. It is so easy to throw together the hardest part is the grating of the zucchini. I love how the lemon peel plays in the background of this recipe. I usually use the zest of 3 lemons, it is probably more than what the recipe calls for but I like the extra zestiness. The bread has a nice rise and tastes better the next day. Ingredients:
3 cups all-purpose flour |
1 1/2 cups sugar |
1 cup walnuts or 1 cup pecans |
1 1/2 teaspoons baking powder |
4 eggs |
2/3 cup vegetable oil |
2 cups grated zucchini |
2 teaspoons lemon zest |
Directions:
1. Grease a 4X8 inch loaf pan. Preheat the oven to 380 degrees.
2. Mix the first 4 ingredients together in a large bowl.
3. In a smaller bowl mix the remaining ingredients.
4. Throw the wet ingredients into the dry and mix with a wooden spoon just until moistened. Pour into prepared pan and bake in preheated oven for 60-65 minutes or until tooth pick inserted in the center comes out clean.
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