Lemon Zucchini Bread
Our guacamole and seasonal pomegranate salsa are great as dips, but when they are on a chip with chicken, they make great holiday appetizers!
Course: Desserts
Servings
8
servingsPrep time
20
minutesCooking time
50
minutesIngredients
1 container Crazy Fresh Zucchini Noodles, chopped
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1/4 cup oil
1 egg
2 tablespoons lemon juice
2 tablespoons lemon zest
Directions
- Preheat oven to 350º.
- In a medium bowl, combine flour, baking soda, baking powder, and salt. Set aside.
- In a separate bowl, combine sugar, zucchini noodles, oil, egg, lemon juice and lemon zest. Stir to combine.
- Add dry ingredients to wet. Stir until just combined.
- Spoon batter into a greased bread pan.
- Bake for 50-55 minutes or until golden-brown and set.
- Cool in a pan on a wire rack for 15 minutes, then remove the pan and cool completely.
