Total time · 85 min
Zucchini and Lemon Loaf
A Quebec-style zucchini and lemon loaf that highlights Zucchini (about 400 g, grated) and Flour.
- Prep
- 35 min
- Cook
- 50 min
- Servings
- 10
Indicative estimates
- Energy per serving
- ~190 kcal per serving partial estimate
- Ingredient value
- ~$9.12 partial estimate; 7 of 10 ingredients estimated
Ingredients
- 2 piece Zucchini (about 400 g, grated)
- 375 g Flour
- 200 g Sugar
- 2 piece Eggs
- 1/2 cup Vegetable oil
- 2 piece Lemons (juice and zest)
- 80 g Pecans (chopped)
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
Directions
- 10 min
Grate the zucchini and squeeze them in a clean cloth to remove the excess water.
- 6 min
Whisk the eggs with the sugar, oil, lemon juice and zest.
- 6 min
Mix the flour, baking powder, baking soda and salt, then stir them into the egg mixture with the zucchini and pecans.
- 48 min
Pour into a greased loaf pan and bake at 350 °F (350 °F (175 °C)) until a toothpick comes out clean.
- 15 min
Let cool, unmould and slice.