Zucchini Bread VI

This zucchini bread recipe is a light version of traditional zucchini bread. Lemon extract adds a lovely citrus note, and plenty of pecans add crunch.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 312 Calories

Ingredients

• 2 cups all-purpose flour
• 1 cup white sugar
• 3 eggs
• 0.75 teaspoon salt
• 0.75 teaspoon baking soda
• 0.75 teaspoon ground cinnamon
• 0.75 teaspoon baking powder
• 0.66666698455811 cup chopped pecans
• 0.66666698455811 cup vegetable oil
• 1.3333300352097 cups grated zucchini
• 0.75 teaspoon lemon extract

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.

Step 2

Sift flour, baking soda, baking powder, salt, and cinnamon together in a medium bowl. Set aside.

Step 3

Beat sugar and eggs in a large bowl until light and fluffy, about 10 minutes. Add oil gradually, beating 2 minutes more. Mix in zucchini, pecans, and lemon extract. Fold in flour mixture until just combined; do not overmix. Pour batter into prepared pan.

Step 4

Bake in the preheated oven until a toothpick inserted into center of loaf comes out clean, about 1 hour.