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Lemon Zucchini Bread

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“This bread comes out very moist and even tastes great the next day. It also freezes well. From Old Stone House Bed and Breakfast.”
READY IN:
1hr 5mins
SERVES:
24
YIELD:
2 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350. Mix flour and baking powder together in a small bowl. In separate bowl mix oil, sugar, lemon zest, and lemon juice. Add eggs one at a time, beating after each addition. Add flour mixture to egg mixture and mix well. Add zucchini and pecans. Grease two 4 x 8-inch loaf pans and divide batter between them. Bake about 50 mins or until toothpick comes out clean. Cool.

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