Lemon Zucchini Bread
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1 Teaspoon|
|Ground cinnamon||1 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 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.