Allison'S Lemon-Zucchini Bread Recipe

Name: Allison'S Lemon-Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small zucchini (1 lb.); 2 Tbsp. lemon peel; 1/4 c. lemon juice (fresh); 3 c. all-purpose flour; 1 Tbsp. baking powder; 1 c. walnut pieces; 1 c. salad oil; 2 c. sugar; 3 eggs; Pam or nonstick spray

Servings: persons

1
Preheat oven to 350u00b0.
2
Spray 2 loaf pans, 5 x 9-inch, with nonstick spray.
3
Rinse and grate zucchini.
4
Do not peel.
5
Place flour, baking powder and walnuts in medium bowl.
6
Blend and set aside.
7
Place oil, sugar, lemon peel and lemon juice in large bowl.
8
Beat with electric mixer until blended.
9
Add eggs, one at a time, and beat after each addition until well mixed.
10
Add flour mixture to egg mixture.
11
Blend.
12
Add shredded zucchini and mix well.
13
Pour batter into 2 loaf pans.
14
Bake 50 minutes.

2170

kcal

Calories

108

Fat

272

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 small zucchini (1 lb.), 2 Tbsp. lemon peel, 1/4 c. lemon juice (fresh), 3 c. all-purpose flour, and more.

Yes, Allison'S Lemon-Zucchini Bread falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Allison'S Lemon-Zucchini Bread

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