Prep Time::15 mins
Cook Time::45 mins
Additional Time::10 mins
Total Time:: 1 hr 10 mins
Servings::10
Yield::1 (8×4-inch) loaf
Ingredients
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1 ½ cups shredded zucchini
¾ cup white sugar
½ cup vegetable oil
1 large egg
1 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
¼ teaspoon baking powder
2 teaspoons lemon zest
1 teaspoon ground cinnamon
Directions
Gather all ingredients.
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Preheat the oven to 325 degrees F (165 degrees C). Grease an 8×4-inch loaf pan.
Beat zucchini, sugar, oil, and egg together in a mixing bowl.
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Sift flour, salt, baking soda, and baking powder into a separate bowl, then stir in cinnamon and lemon zest. Stir flour mixture into zucchini mixture just until blended.
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Pour the batter into the prepared pan.
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Bake in the preheated oven until a knife inserted in the center comes out clean, about 45 minutes. Remove from the heat and cool for about 10 minutes before turning out onto a wire rack to cool completely.
Dotdash Meredith Food Studios
Dotdash Meredith Food Studios
From the Editor
Please note the difference in baking time when using the magazine version of this recipe.