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Add a photoMoist and tender, this cake is perfect served as a coffee cake.
Ingredients
- 1 1/2 Cups All Purpose Flour
- 1 Tsp. Ground Ginger
- 1 1/2 Tsp. Baking Powder
- 1/4 Tsp. Salt
- 1 Cup Granulated Sugar
- 1/4 Cup Vegetable Oil
- 2 Large Eggs
- 1 Whole Lemon or Lime, Zested & Juiced
- 1 Cup Zucchini, Shredded
Directions
- Preheat oven to 350°F. Lightly grease and flour a 9 x 5-Inch loaf pan; set aside.
- In a large mixing bowl, combine the flour, ginger, baking powder, salt and sugar. Mix well. Add the oil, eggs, lemon/lime peel, lemon/lime juice and shredded zucchini; stir to combine. Do not over mix. Batter should be smooth.
- Pour batter into prepared pan. Using a rubber spatula, smooth the top. Bake for 50 - 60 minutes, or until a wooden skewer inserted in the center of the cake comes out clean.
- Transfer pan to a wire rack to cool slightly. Turn bread out onto a wire rack and cool completely.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 49g | |
| Recipe makes 14 servings | |
| Calories 151 | |
| Calories from Fat 42 | 28% |
| Total Fat 4.75g | 6% |
| Saturated Fat 0.54g | 2% |
| Trans Fat 0.1g | |
| Cholesterol 30mg | 10% |
| Sodium 187mg | 8% |
| Potassium 51mg | 1% |
| Total Carbs 25.13g | 7% |
| Dietary Fiber 0.5g | 2% |
| Sugars 14.57g | 10% |
| Protein 2.41g | 4% |
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