Lemon Zucchini Bread

Submitted by Stephanie Y.

"This bread comes out very moist and even tastes great the next day. It also freezes well. From Old Stone House Bed and Breakfast."

 

• Ready In: 1hr 5mins
• Ingredients: 9
• Yields: 2 loaves
• Serves: 24

ingredients

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 cup vegetable oil
• 2 cups sugar
• 2 tablespoons grated lemon zest
• 1⁄4 cup lemon juice
• 3 eggs
• 1 lb grated zucchini (about 2 1/2 cups)
• 1 cup chopped pecans

directions

1. Preheat oven to 350. Mix flour and baking powder together in a small bowl. In separate bowl mix oil, sugar, lemon zest, and lemon juice. Add eggs one at a time, beating after each addition. Add flour mixture to egg mixture and mix well. Add zucchini and pecans. Grease two 4 x 8-inch loaf pans and divide batter between them. Bake about 50 mins or until toothpick comes out clean. Cool.

Reviews

[Vickie W.]

This was fast and easy, moist, and like the reviewer below I added poppy seed.

 

[carebearcrh]

super moist with a nice bright flavor. When I divided up the batter I did add 2 T. poppy seeds to the 2nd half. I also omitted the nuts from both loaves.