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Lemon Zucchini Bread Recipe
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|Brown sugar||1⁄3 Cup (5.33 tbs)|
|Egg white||1 Large|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Grated lemon rind||1 Tablespoon|
|Zucchini||1 Large, shredded|
Serving size: Complete recipe
Calories 2217 Calories from Fat 723
% Daily Value*
Total Fat 82 g125.9%
Saturated Fat 11.9 g59.6%
Trans Fat 0 g
Cholesterol 211.5 mg
Sodium 3272.6 mg136.4%
Total Carbohydrates 341 g113.7%
Dietary Fiber 13.7 g54.8%
Sugars 139.1 g
Protein 38 g76.5%
Vitamin A 13.4% Vitamin C 90.1%
Calcium 91% Iron 83.4%
*Based on a 2000 Calorie diet
Lightly grease a 9"x5"x 3" loaf pan.
In a large bowl, stir together the flour, baking powder, baking soda, cinnamon, salt, nutmeg, and cloves.
2 In a medium-size bowl, stirtogetherthe brown and granulated sugars, egg, egg white, oil.and lemon rind.
Fold in the zucchini.
Add the zucchini mixture to the dry ingredients and stir until just combined.
3 Pourthe batter into the prepared loaf pan and bake for 1 to 1 1/4 hours or until a toothpick inserted in the centercomes out clean.
Let the bread cool in the pan for 5 minutes, then turn it out onto a rack to cool completely.