Lemon Zucchini Loaf (Theresa's)

Brunch & Breads
Written By Dylan McNaughton
Print Friendly and PDF

By: Theresa Zakaluzny

Ingredients

  • 2 Cups Zucchini

  • 4 Tsp. Baking Soda

  • 1 ½ Cup White Sugar

  • 4 Tsp. Baking Powder

  • 5 Eggs

  • 2 Tbsp. Lemon Juice

  • ¾ Cup Vegetable Oil

  • 1 Tsp. Vanilla

  • 3 Cups Flour

  • ½ Cup Butter milk or Sour Cream  

  • 1 Tsp. Salt

  • 1 Cup Nuts

Instructions

Cream oil, sugar, and eggs, add remaining ingredients mix well. Bake at 350 for 50 minutes in greased in two large or 10 mini loaf pans.

Dylan McNaughton
Previous

Dumplings
Next

Lemon Zucchini Loaf with Lemon Glaze (Betty Crocker’s)