Description
This is a lighter version of zucchini bread. It has a nice lemon flavor and plenty of pecans.
Ingredients
- 2 cups all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- ¾ teaspoon ground cinnamon
- 3 eggs
- 1 cup white sugar
- ⅔ cup vegetable oil
- 1 ⅓ cups grated zucchini
- ¾ teaspoon lemon extract
- ⅔ cup chopped pecans
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan. Sift together flour
- baking soda
- baking powder
- salt and cinnamon.
- In a large bowl
- beat eggs with sugar for 10 minutes. Gradually add oil and beat for two more minutes. Mix in lemon extract
- zucchini and pecans. Fold in flour mixture until evenly moistened; do not overmix. Pour batter into prepared pan.
- Bake in preheated oven for 60 minutes
- or until a toothpick inserted into center of the loaf comes out clean.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 12