Lemon Zucchini Bread

This snack was devoured by The Monkey. The lemon adds a great touch of citrus to this yummy bread, and it's lower in calories than many of the zucchini bread recipes I've seen. A definite keeper!


Lemon Zucchini Bread

1 1/2 c. shredded zucchini (about 1 medium)
2/3 c. honey (or 3/4 c. sugar)
1 egg
1/4 c. oil
1/4 c. applesauce
1 1/2 c. whole wheat flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1 tsp. ground cinnamon
2 tsp. lemon zest (could substitute 1 tsp. ground corriander)

Preheat oven to 325 degrees. Grease and lightly flour 8x4 loaf pan. In a bowl, mix together the zucchini, honey, egg, and oil. In a separate bowl mix together flour, salt, baking soda, baking powder, cinnamon, and lemon zest. Add flour mixture to the zucchini mixture and stir until just blended. Pour batter into the prepared pan. Bake 45 minutes, or until a knife inserted into the center comes out clean. Remove from heat and cool about ten minutes before turning out on a wire rack to cool completely.