Zucchini Bread VI

Lemon extract adds a lovely citrus note to this zucchini-nut bread.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 312 Calories

Ingredients

• 2 cups all-purpose flour
• 1 cup white sugar
• 3 eggs
• 0.75 teaspoon salt
• 0.75 teaspoon baking soda
• 0.75 teaspoon ground cinnamon
• 0.75 teaspoon baking powder
• 0.66666698455811 cup chopped pecans
• 0.66666698455811 cup vegetable oil
• 1.3333300352097 cups grated zucchini
• 0.75 teaspoon lemon extract

Recipe Instructions

Step 1

Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of the loaf comes out clean.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. Sift together flour, baking soda, baking powder, salt and cinnamon.

Step 3

In a large bowl, beat eggs with sugar for 10 minutes. Gradually add oil and beat for two more minutes. Mix in lemon extract, zucchini and pecans. Fold in flour mixture until evenly moistened; do not overmix. Pour batter into prepared pan.