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.
Ingredients:
¾ cup white whole-wheat flour
¾ cup all-purpose flour
4 teaspoons lemon zest
½ teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon baking soda
⅛ teaspoon baking powder
¾ cup sugar
½ cup neutral oil, such as canola or avocado
2 large eggs
1 teaspoon vanilla extract
1 medium zucchini, shredded (about 2 cups)
Directions:
Preheat oven to 375 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray.
Whisk whole-wheat flour, all-purpose flour, lemon zest, cinnamon, salt, baking soda and baking powder in a large bowl. 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.
