Lemon Zucchini Bread

I thought my mom made the best zucchini bread - until I added lemon! This is a wonderful, light zucchini bread that’s not too sweet.

Step: 1

Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4 inch loaf pan.

Step: 2

In a bowl, beat together the zucchini, sugar, egg, and oil. In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan.

Step: 3

Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely.

Per Serving: 195 calories; protein 2.3g; carbohydrates 25.2g; fat 9.7g; cholesterol 15.5mg; sodium 164.6mg.

The best flavour of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal dough , which doesn’t always rise as well as white bread.

To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then finish it off the next day.