Weekend Recipe: Lemon Zucchini Bread

This has been a family favorite for years now! This past week, I bought a rather large zucchini at the local farmer's market and baked EIGHT loaves of bread from it.

Fortunately, this recipe also freezes well!

LEMON ZUCCHINI BREAD RECIPE

INGREDIENTS:

3 cups All-purpose Flour

1-1/2 cups Sugar

1 cup chopped Walnuts

4-1/2 teapspoons double-acting Baking Powder

1 teaspoon Salt

4 Eggs

2/3 cup Vegetable Oil

2 cups grated Zucchini

2 teaspoons grated Lemon Peel

DIRECTIONS:

1. Preheat oven to 350 degrees F. Grease two 8-12" by 4-1/2" loaf pans. In large bowl with fork, mix flour, sugar, walnuts, baking powder, and salt.

2. In medium bowl with fork, beat eggs slightly; stir in vegetable oil, zucchini, and lemon peel

3. Stir liquid mixture into flour mixture just until flour is moistened; spread evenly in pans.

4. Bake bread 1 hour. Cool in pans on wire racks 10 minutes; remove from pans. Serve warm or cold.

ENJOY!