Ingredients for Lemon Zucchini Bread
- All Purpose Flour
- 2 teaspoons baking powder
- Vegetable Oil
- 1 1/2 cups granulated sugar
- 2 tablespoons lemon zest
- 1/4 cup lemon juice
- 2 large eggs
- 2 cups grated zucchini
- 1/2 cup chopped pecans
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How to Make Lemon Zucchini Bread
- Preheat oven to 350°F (175°C). Grease and flour two 4 x 8-inch loaf pans.
- In a small bowl, whisk together 2 cups all-purpose flour and 2 teaspoons baking powder.
- In a large bowl, whisk together 1/2 cup vegetable oil, 1 1/2 cups granulated sugar, 2 tablespoons lemon zest, and 1/4 cup lemon juice.
- Add 2 large eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in 2 cups grated zucchini and 1/2 cup chopped pecans.
- Divide the batter evenly between the prepared loaf pans.
- Bake for 50-60 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
69g
Fat
8g
Carbs
10g
