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Lemon Zucchini Bread

Not rated yet
Servings 1 loaf Prep Time 15 min Cook Time 1 hour


2 cups Zucchini
1/2 teaspoon Seasoning - Salt
1 teaspoon Seasoning - Cinnamon
1 tablespoon Lemons
1 count Eggs
2 cups Flour - All Purpose
1/3 cup Sugar - White
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/3 cup Vegetable Oil
1/3 cup Sugar - Brown
1/4 teaspoon Seasoning - Nutmeg
1/8 teaspoon Seasoning - Cloves (Ground)
1 count Egg Whites


Preheat oven to 350F. Lightly grease a 9"x5"x3" loaf pan. In a large bowl, stir together the flour, baking powder, baking soda, cinnamon, salt, nutmeg, & cloves.

In a medium-size bowl, stir together the brown & granulated sugars, egg, egg white, oil, & lemon rind. Fold in the zucchini. Add the zucchini mixture to the dry ingredients & stir until just combined.

Pour the batter into the prepared loaf pan & bake for 1-1 1/4 hours or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 5 minutes, then turn it out onto a rack to cool completely.

Makes twelve 3/4" slices.

Wrapped in heavy-duty aluminum foil, they will keep for up to 2 months in the freezer.

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