Zucchini Bread VI

Zucchini Bread VI

Phyllis Province 0

"This is a lighter version of zucchini bread. It has a nice lemon flavor and plenty of pecans."

Ingredients 1 h 15 m {{adjustedServings}} servings 312 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 312 kcal
  • 16%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 34.2g
  • 11%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 274 mg
  • 11%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. Sift together flour, baking soda, baking powder, salt and cinnamon.
  2. In a large bowl, beat eggs with sugar for 10 minutes. Gradually add oil and beat for two more minutes. Mix in lemon extract, zucchini and pecans. Fold in flour mixture until evenly moistened; do not overmix. Pour batter into prepared pan.
  3. Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of the loaf comes out clean.
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Reviews 64

  1. 78 Ratings


This bread is soooo good. If you leave out the pecans, sub all natural applesauce for veg oil and splenda for sugar, each serving is about 100 cals, 1 g. of fat and no sugar! These are absolutely fabulous.


I made a LOT of changes to this bread, but it still was delicious! Used whole wheat flour, brown sugar and used vanilla extract instead of lemon. I also substituted 3/4 cup of skim milk for the eggs and oil because my mom has an egg allergy. Some reviewers said this bread didn't have enough spice, so I took their advice and added 1/2 teaspoon each of nutmeg and cloves. The end result was a bread that rose well, tasted great and had a wonderful moist texture, which was suprising because it was virtually fat free (until my dad began to slather it in butter...;-) Thanks for an awesome recipe!


My husband and I loved this bread! I used 2/3 cup white sugar and added 1/3 cup honey and used olive oil, just under the recommended amount. I also added 1/2 tsp. of nutmeg.