zucchini lemon bread

Name: Zucchini Lemon Bread
Prep time: 15 min
Cook time: 50 min
Yield: 18
Ingredients: 1 cup(s) all purpose flour; 1/2 cup(s) whole wheat flour; 1/2 cup(s) sugar; 1 1/2 teaspoon(s) baking powder; 1 teaspoon(s) salt; 1/2 teaspoon(s) baking soda; 1 cup(s) packed shredded, peeled, zucchini; 1/3 cup(s) chopped walnuts; 1/2 teaspoon(s) lemon zest, grated; 1/2 teaspoon(s) cinnamon; 1/2 cup(s) fat free milk; 1/3 cup(s) corn oil; 1/2 cup(s) egg substitute

(1 RATING)

43 Pinches

Patsy Fowler

Anderson, SC

Updated on Jul 15, 2012

this also is a great zucchini bread it was number 1 seller at the bakery for a long time

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prep time 15 Min

cook time 50 Min

method ---

yield 18 slices

Ingredients

1 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup packed shredded, peeled, zucchini
1/3 cup chopped walnuts
1/2 teaspoon lemon zest, grated
1/2 teaspoon cinnamon
1/2 cup fat free milk
1/3 cup corn oil
1/2 cup egg substitute

How To Make zucchini lemon bread

Step 1

preheat oven to 350. prepare a 9x5 inch loaf pan with nonstick pan spray.

Step 2

combine the flours, sugar,baking powder in a large bowl.
Step 3

stir in zucchini, walnuts, lemon zest, and cinnamon. combine the milk, oil and eggs. add the dry ingredients and mix until the dry ingredients are moistened.
Step 4

spread evenly in the prepared pan. bake 50-60 minutes, or until a toothpick in canter comes out clean.
Step 5

let the bread stand in the pan for 5 minutes, turn the loaf out onto a wire cooking rack. when cool, cut into 18 slices.
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