Lemony Zucchini Bread

Marz's Note:

I came across this quick bread recipe and thought it really should be posted. I love making this during the end of summer/fall season when zucchini is in season. It is so easy to throw together the hardest part is the grating of the zucchini!! I love how the lemon peel plays in the background of this recipe. I usually use the zest of 3 lemons, it is probably more than what the recipe calls for but I like the extra zestiness. The bread has a nice rise and tastes better the next day.

• Total Time: 1 hrs 25 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs 5 mins

Ingredients:

Serves: 12

Yield: 12.0 slices

• 3 cups all-purpose flour
• 1 ½ cups sugar
• 1 cup walnuts or 1 cup pecans
• 1 ½ teaspoons baking powder
• 4 eggs
• 2⁄3; cup vegetable oil
• 2 cups grated zucchini
• 2 teaspoons lemon zest

Directions:

1. Grease a 4X8 inch loaf pan. Preheat the oven to 380 degrees.
2. Mix the first 4 ingredients together in a large bowl.
3. In a smaller bowl mix the remaining ingredients.
4. Throw the wet ingredients into the dry and mix with a wooden spoon just until moistened. Pour into prepared pan and bake in preheated oven for 60-65 minutes or until tooth pick inserted in the center comes out clean.