Lemon Zucchini Bread

Lemon Zucchini Bread

I noticed the new food box this weekend has lots of zucchini.  The cooked texture of zucchini has never appealed to me much.  I don't mind it shredded.  I made this Lemon Zucchini Bread and it was DELICIOUS.  My little guy would not touch zucchini but he didn't know a whole organic zucchini went into this bread and he gobbled it. ;)

1 1/2 cups shredded zucchini

3/4 cup white sugar

1 egg

1/2 cup vegetable oil

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1 teaspoon ground cinnamon

2 teaspoons lemon zest

Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4 inch loaf pan.

 In a bowl, beat together the zucchini, sugar, egg, and oil. In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture until blended. Pour the batter into the prepared pan.

Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. Remove from heat, and cool.

We loved it so much that I want to make a much healthier version and see how it turns out.  On a side note I felt the recipe could have used more lemon zest!  Don't be stingy with it or you won't taste the lemon.

A healthier version could involve whole wheat flour, applesauce to sweeten and some organic sugar.  You could add nuts or cranberries.