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Lemon Zucchini Bread

Healthy.Eater's picture
  All purpose flour 2 Cup (32 tbs)
  Baking powder 2 Teaspoon
  Baking soda 1 Teaspoon
  Ground cinnamon 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Granulated sugar 1⁄3 Cup (5.33 tbs)
  Brown sugar 1⁄3 Cup (5.33 tbs)
  Egg 1 Large
  Egg white 1 Large
  Vegetable oil 1⁄3 Cup (5.33 tbs)
  Grated lemon rind 1 Tablespoon
  Zucchini 1 Large, shredded

1 Preheat the oven to 350° F.
Lightly grease a 9"x5"x 3" loaf pan.
In a large bowl, stir together the flour, baking powder, baking soda, cinnamon, salt, nutmeg, and cloves.
2 In a medium-size bowl, stirtogetherthe brown and granulated sugars, egg, egg white, oil.and lemon rind.
Fold in the zucchini.
Add the zucchini mixture to the dry ingredients and stir until just combined.
3 Pourthe batter into the prepared loaf pan and bake for 1 to 1 1/4 hours or until a toothpick inserted in the centercomes out clean.
Let the bread cool in the pan for 5 minutes, then turn it out onto a rack to cool completely.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2217 Calories from Fat 723

% Daily Value*

Total Fat 82 g125.9%

Saturated Fat 11.9 g59.6%

Trans Fat 0 g

Cholesterol 211.5 mg70.5%

Sodium 3272.6 mg136.4%

Total Carbohydrates 341 g113.7%

Dietary Fiber 13.7 g54.8%

Sugars 139.1 g

Protein 38 g76.5%

Vitamin A 13.4% Vitamin C 90.1%

Calcium 91% Iron 83.4%

*Based on a 2000 Calorie diet

Lemon Zucchini Bread Recipe