"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Lemon Zucchini Recipe

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This recipe for Lemon Zucchini, by , is from Angela's Awesome Edibles , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 C shredded zucchini C white sugar 1 egg C vegetable oil
1 C all-purpose flour tsp salt tsp baking soda tsp baking powder 1 tsp ground cinnamon 2 tsp lemon zest

Directions:
Directions:
Preheat oven to 325.
Grease an 8 x 4 inch loaf pan.
In a bowl, beat together the zucchini, sugar, egg, and oil.
In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and
lemon zest.
Stir the flour mixture into the zucchini mixture just until blended.
Pour the batter into the prepared pan.
Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean.
Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely.

 

 

 

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