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Lemon Zucchini Bread

Payne Caitlyn
This wonderful lemon zucchini bread is moist, light, and not too sweet. I thought my mom made the best zucchini bread until I added lemon zest!
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Prep Time 15 minutes
Cook Time 45 minutes
Additional Time 10 minutes
Total Time 1 hour 10 minutes
Course Side Dish
Servings 10
Calories 235 kcal

Ingredients
  

  • 1 ½ cups shredded zucchini
  • ¾ cup white sugar
  • ½ cup vegetable oil
  • 1 large egg
  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 2 teaspoons lemon zest
  • 1 teaspoon ground cinnamon

Instructions
 

  • Gather all ingredients.
  • Preheat the oven to 325 degrees F (165 degrees C). Grease an 8x4-inch loaf pan.
  • Beat shredded zucchini, sugar, oil, and egg together in a mixing bowl.
  • Sift flour, salt, baking soda, and baking powder into a separate bowl, then stir in cinnamon and lemon zest. Stir flour mixture into zucchini mixture just until blended.
  • Pour the batter into the prepared pan.
  • Bake in the preheated oven until a knife inserted in the center comes out clean, about 45 minutes. Remove from the heat and cool for about 10 minutes before turning out onto a wire rack to cool completely.
  • Enjoy!