MOM'S ZUCCHINI BREAD
I've tried a lot of zucchini bread over the years, but my mother's recipe is still my favourite one ... lemon, orange, ginger and nutmeg give it a nice light flavour. Start checking for doneness at 45 minutes, don't let it overbake! :)
Provided by TRFStarr
Categories Quick Breads
Time 1h5m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 13
Steps:
- In mixer, beat together all ingredients except zucchini, nuts, and flour. In grating the lemon peel, I find it much faster & easier to just use the small side of a standard cheese grater than to use a lemon zester. The peel from about half a medium-sized lemon should do fine.
- Mix well, then add in nuts and grated zucchini. Slowly mix in flour.
- Bake in greased 9" X 5" loaf pan, at 350 degrees for 45 - 50 minutes (until test knife comes out clean or top of loaf springs back when pressed with finger; do not overbake).
Nutrition Facts : Calories 276.8, Fat 16.3, SaturatedFat 2.2, Cholesterol 31, Sodium 223.2, Carbohydrate 30.2, Fiber 1, Sugar 17.2, Protein 3.6
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