Lemony Zucchini Bread

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 ½×4 ½×2½-inch loaf pans.

Bake at 350℉ (180℃) for 50 to 60 minutes.

Remove from pans and cool on wire rack.