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Lemon Zucchini Bread Recipe

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This recipe for Lemon Zucchini Bread, by , is from The Art of Cooking Together, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Muriel Welter


1 1/2 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
3/4 cup sugar
1 cup finely shredded, unpeeled zucchini
1/4 cup cooking oil
1 egg
2 Tbsp. lemon juice
2 Tbsp finely shredded lemon peel
1-2 Tbsp.of poppy seeds ( optional )

1/2 c powdered sugar
1 Tbsp. lemon juice
1 tsp. lemon zest

1.) In a medium mixing bowl combine flour, baking soda, baking powder, and salt. Set aside.
2.) In a separate mixing bowl combine sugar, zucchini, cooking oil, egg, lemon juice, and lemon peel. Mix well.
3.) Add dry ingredients to zucchini mixture, stir until just combined.
4.) Spoon batter into greased bread loaf pan.
5.) Bake at 350 for 50-55 min.or until golden brown and set.
6.) Cool on a wire rack for 15 min.
7.) Remove from pan and cool completely.
Drizzle glaze over cooled loaf.

Preparation Time:
Preparation Time:
10-15 min.
Personal Notes:
Personal Notes:
This is my favourite loaf. I think adding the poppy seeds makes it special.




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