Lemon Zucchini Bread
Lemon Zucchini Bread
Lemon Zucchini Bread

Lemon Zucchini Bread

Our guacamole and seasonal pomegranate salsa are great as dips, but when they are on a chip with chicken, they make great holiday appetizers!

Recipe by Chef Nate
0 from 0 votes
Course: Desserts
Servings

8

servings
Prep time

20

minutes
Cooking time

50

minutes

Ingredients

  • 1 container Crazy Fresh Zucchini Noodles, chopped

  • 1 1/2 cups all-purpose flour

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon baking powder

  • 1/4 teaspoon salt

  • 3/4 cup sugar

  • 1/4 cup oil

  • 1 egg

  • 2 tablespoons lemon juice

  • 2 tablespoons lemon zest

Directions

  • Preheat oven to 350º.
  • In a medium bowl, combine flour, baking soda, baking powder, and salt. Set aside.
  • In a separate bowl, combine sugar, zucchini noodles, oil, egg, lemon juice and lemon zest. Stir to combine.
  • Add dry ingredients to wet. Stir until just combined.
  • Spoon batter into a greased bread pan.
  • Bake for 50-55 minutes or until golden-brown and set.
  • Cool in a pan on a wire rack for 15 minutes, then remove the pan and cool completely.

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