Lemon Zucchini Bread

Lemon Zucchini Bread

337
REBECITA 0

"I thought my mom made the best zucchini bread - until I added lemon! This is a wonderful, light zucchini bread that's not too sweet."

Ingredients

1 h {{adjustedServings}} servings 195 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 195 kcal
  • 10%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 25.2g
  • 8%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 165 mg
  • 7%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4 inch loaf pan.
  2. In a bowl, beat together the zucchini, sugar, egg, and oil. In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan.
  3. Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

337
  1. 436 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

While I'm sure this bread is perfectly delicious on its own, the couple of changes I made took this to stand out memorable! First, don't beat the zucchini with the oil, sugar and egg. Just add i...

We loved this recipe. I made a few changes, because I wanted to make it super guilt free. Used whole wheat flour in place of white, instead of the oil and white sugar, I used 1/4 cup honey (gave...

Just as wonderful the second time I made it! Should have followed my own advice & doubled the recipe.Because I love lemon and cinnamon, I added 2 tablespoons of lemon juice and 1 tablespoon of c...