Lemon Zucchini Bread

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: 1 hr 5 mins
• Serves: 24
• Yields: 2 loaves

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.