This loaf has nice blend of sweetness with a hint of sourness. A creamier pound cake with a more complex citrus flavor.

3 ½ cups of flour-pastry or all purpose

2 ¼ cups of white sugar

1/2 tsp salt

1/2 tsp of baking soda

3/4 tsp of baking powder

Zest of one lemon.

Mix together in a mixing bowl until thoroughly combined. In a separate bowl combine the following ingredients:

4 Eggs

1 cup and 2 T of buttermilk ( this will produce a more moist loaf that just milk). If you don’t have buttermilk, add a T of lemon juice and let sit for 10 minutes)

¾ cup of melted butter

2Tablespoon of lemon juice

1 Tablespoon of lemon extract

Combine wets and dries together and fold in one cup of shredded zucchini. Scoop into well-greased baking pans or muffin cups. Fill the pans ¾ full as to allow room to rise during the bake. Bake loaves at 350 degrees for 55-65 minutes. Muffins are smaller and will bake quicker, set the timer for 4O minutes and add time as needed.

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