This super-moist zucchini bread is a great way to use up homegrown summer zucchini!
Full of bright lemon flavor, it makes the perfect breakfast, snack or dessert.
It’s just sweet enough to satisfy a craving without giving you a sugar crash.
Whisk sugar, oil, eggs and vanilla in a medium bowl.
Stir in the zucchini.
Add the zucchini mixture to the dry ingredients.
Stir until just incorporated.
Transfer to the prepared pan.
Bake until a toothpick inserted in the center of the loaf comes out clean, about 50 minutes.
Cool in the pan for 5 minutes, then turn out onto a cooling rack to cool completely.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
