This is the PERFECT way to use up the extra zucchini in your garden (and the only way I can get my kiddos to eat it!) This is a light, refreshing bread (due to the lemon zest - of which I add more than the recipe calls for!)
LEMON ZUCCHINI BREAD:
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 (the more, the better! I also add the juice of the lemon!)
DIRECTIONS
Preheat oven to 325 degrees F. 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.
