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Renee’s Lemon Zest Zucchini Bread

Yields1 ServingPrep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

Makes two bread-sized or pound cake-sized loaves.

 3 Eggs
 2 cups Brown Sugar
 1 cup Oil
 1 Lemon
 3 tsp Vanilla Extract
 4 cups Shredded Zucchini
 3 cups Flour (whole wheat or white)
 3 tsp Cinnamon
 1 tsp Salt
 1 tsp Baking Soda
 ¼ tsp Baking Powder
 1 cup Walnuts (or Pecans)
1

Preheat the oven to 350F degrees.

Wash and cut off the ends of your zucchini. Coarsely grate the zucchini. Use the zest grate on a standard cheese grater (or a lemon zester tool) to grate the zest off of one lemon.

2

Beat the eggs with a whisk until fluffy. Add the vanilla, sugar, oil, lemon zest, and zucchini.

3

In another bowl, mix in your flour, salt, baking soda, baking powder (ideally with a sift).

4

Add the wet mixture to your dry mixture and incorporate. Add the nuts and give the batter a final mix.

5

Butter and flour two pound cake (or bread loaf) forms. Pour your batter into the forms. Lay a few walnut halves onto both cakes.

6

Cover in foil and bake at 350F for about 1 hour until the cake no longer jiggles when you shake it and until a knife comes out cleanly. If you're using one large cake dish, instead of two loaves, bake for ~90 minutes.

Remove the foil for the last ten minutes of baking. Removing the foil will make the top cook much faster, so if you desire a crunchier top, remove the foil sooner.

7

When the cakes are cooked, squeeze the juice of one lemon over them (1/2 lemon per loaf), and garnish with sprinkled sugar or lemon zest.