So many quick breads are basically cake without the frosting. This lemony zucchini bread makes a healthy snack or dessert for the whole family! The original recipe was published in Taste of Home magazine years ago and I have tweaked it to make a healthier, more lemony version. Enjoy!

3 eggs
1 c. sugar (you can substitute sweet whey powder for up to 1/2 c. of this)
1/2 c. brown sugar
1 c. vegetable or olive oil
2 tsp. vanilla extract
grated lemon peel of one lemon
juice of half a lemon

Dry ingredients:
3 c. whole wheat pastry flour (or flour(s) of your preference)
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
2 c. shredded zucchini
1/2 c. chopped nuts (optional)

In a large mixing bowl, combine eggs, and sugar. Beat in oil, vanilla and lemon peel. Combine the dry ingredients; gradually add to sugar mixture and mix well. Stir in zucchini and nuts. Pour into two well greased 9×5×3” loaf pans.
Bake @ 325 degrees for 55-60 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing to wire rack.