Wash and shred the zucchini. There is no need to peel it first, as the skin practically dissolves and becomes so soft when cooked that you won’t even notice. It adds a nice color to the bread if you leave it on, too.
One word of caution, though - make sure you drain and rinse the zucchini before using it in the bread. Zucchini has a ton of water in it, and if you don’t let some of the water drain out, you’re going to wind up with a bread that’s a bit too soft and mushy. That’s especially true with zucchini that has been frozen. You can see in the picture above how much liquid the zucchini is sitting in after I took it out of the freezer! In a mixing bowl combine flour, baking soda, and salt.
In another mixing bowl, combine sugar, shredded zucchini, cooking oil, egg, and lemon peel (if using this). Mix well.
Add flour mixture to the zucchini mixture, stirring just until combined. Add your spices.
Do not overmix – the batter will be somewhat thick (thicker than pancake batter or cake mix but not as dense as a regular dough).
Pour batter into a greased loaf pan 8x4x2. Bake at 350* for 55-60 min. or until a toothpick inserted in the center comes out clean. There should be zero raw batter.
Cool for 10 minutes on a wire rack, then slice and enjoy!
