I think zucchini bread is pretty darn good just the way it is. But adding lemon might be making it perfect. It is the easiest addition in the world, I just added a bit of lemon zest at the end of making the batter and that was it. If you wanted to have even more lemon zip, you could add the juice of the lemon that you zested.
Ingredients
1 1/2 cups shredded zucchini
3/4 cup white sugar
1 egg
1/2 cup vegetable oil
1 1/2 cups all-purpose flour (whole grain preferred)
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
2 teaspoons lemon zest
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4 inch loaf pan.
In a bowl, beat together the zucchini, sugar, egg, and oil. In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture just until blended.
Pour the batter into the prepared pan. Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean.
Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely.
