| 1. |
Pre-heat the oven to 325° F (165° C). Grease an 8x4 inch loaf pan. |
| 2. |
In a bowl, beat together the zucchini, sugar, egg, and oil. |
| 3. |
In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest. |
| 4. |
Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan. |
| 5. |
Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. |
| 6. |
Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely. |
