Lemony Zucchini Bread
Lemony Zucchini Bread recipe
Yield
16 servingsPrep
20 minCook
50 minReady
70 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
zucchini
trimmed |
|
| 2 | cups |
sugar
|
|
| 1 | cup |
butter
or margarine, softened |
|
| 4 | large |
eggs
|
|
| 3 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
cinnamon
|
|
| ¾ | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
lemon zest
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
zucchini
trimmed |
|
| 473 | ml |
sugar
|
|
| 237 | ml |
butter
or margarine, softened |
|
| 4 | large |
eggs
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 5 | ml |
cinnamon
|
|
| 3.8 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
lemon zest
grated |
|
Directions
Assemble and attach rotor slicer/shredder using fine shredder cone (no 1) Turn to speed 4 and shred zucchini.
Measure out 2 cups and set aside.
Place sugar, butter, and eggs in bowl.
Attach bowl and flat beater.
Turn to speed 4 and beat 45 seconds.
Stop and scrape bowl.
Combine flour, cinnamon, soda, salt, and baking powder.
add flour mixture to bowl.
Turn to speed 2 and mix 15 seconds.
Stop and scrape bowl.
Add zucchini and lemon peel and mix on speed 2 for 2 to 15 seconds.
Spread batter into two greased and floured 8 1/2x4 1/2x2½-inch loaf pans.
Bake at 350℉ (180℃) for 50 to 60 minutes.
Remove from pans and cool on wire rack.
