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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This bread comes out very moist and even tastes great the next day. It also freezes well. From Old Stone House Bed and Breakfast. Ingredients:
3 cups all-purpose flour |
1 tablespoon baking powder |
1 cup vegetable oil |
2 cups sugar |
2 tablespoons grated lemon zest |
1/4 cup lemon juice |
3 eggs |
1 lb grated zucchini (about 2 1/2 cups) |
1 cup chopped pecans |
Directions:
1. Preheat oven to 350. Mix flour and baking powder together in a small bowl. In separate bowl mix oil, sugar, lemon zest, and lemon juice. Add eggs one at a time, beating after each addition. Add flour mixture to egg mixture and mix well. Add zucchini and pecans. Grease two 4 x 8-inch loaf pans and divide batter between them. Bake about 50 mins or until toothpick comes out clean. Cool.
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