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Ellen's Lemon Zucchini Bread

Ellen's Lemon Zucchini Bread

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 40 m
The Native Cowgirl

The Native Cowgirl

This is THE BEST lemon zucchini bread I've ever baked or tasted. The recipe came from a friend of my mom's. She kept raving about this bread that she had made while she was visiting. After I made it the first time I can understand why. If I don't put this in the freezer right away, it is gone!!! Butter is really good on this bread if you aren't worried about the calories, fat, etc.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 29.2g
  • 9%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 164 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease 2 loaf pans; sprinkle sugar into the bottom and on the sides of the greased pans.
  2. Beat the eggs, 2 cups sugar, vegetable oil, vanilla extract, lemon extract, and lemon zest together in a large bowl.
  3. Mix the flour, salt, baking soda, and baking powder together in a separate bowl; add to the egg mixture and stir until the batter is thick. Fold the zucchini into the batter. Pour the batter into the prepared loaf pans.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

melecoz
27

melecoz

7/4/2011

My boyfriend and I LOVE this recipe. It's one of the best breads we've ever made. We actually halved the recipe to get one loaf. Also, lemon extract can be substituted with lemon juice (rule of thumb is 3x amount of extract called for, i.e. 3 teaspoons of lemon juice for 1 teaspoon of lemon extract). The dusted sugar on the pan gives a nice crisp, but sweet outside, while the zucchini makes the inside super moist!

millsjmcm
26

millsjmcm

10/19/2010

This bread is very moist. I didn't have lemon extract so I used fresh lemon juice. I glazed the top with a thin lemon/powdered sugar glaze. Very tasty!

MickiS
14

MickiS

8/24/2010

My family loved this recipe. Since it makes two loafs I made one true to recipe and to the second I added 1 cup of glazed cherries.

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