Prep 15 mins
Cook 50 mins
This bread comes out very moist and even tastes great the next day. It also freezes well. From Old Stone House Bed and Breakfast.
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 cup vegetable oil
- 2 cups sugar
- 2 tablespoons grated lemon zest
- 1⁄4 cup lemon juice
- 3 eggs
- 1 lb grated zucchini (about 2 1/2 cups)
- 1 cup chopped pecans
- Preheat oven to 350. Mix flour and baking powder together in a small bowl. In separate bowl mix oil, sugar, lemon zest, and lemon juice. Add eggs one at a time, beating after each addition. Add flour mixture to egg mixture and mix well. Add zucchini and pecans. Grease two 4 x 8-inch loaf pans and divide batter between them. Bake about 50 mins or until toothpick comes out clean. Cool.
This was fast and easy, moist, and like the reviewer below I added poppy seed.
super moist with a nice bright flavor. When I divided up the batter I did add 2 T. poppy seeds to the 2nd half. I also omitted the nuts from both loaves.