Lemon Zucchini Bread

Lemon Zucchini Bread

343
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"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 servings 195 cals
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Original recipe yields 12 servings

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Nutrition

  • 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

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Directions

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  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.
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Reviews

343
  1. 444 Ratings

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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...

This is a great recipe, I have added lemon zest to my zucchini bread for years. The only changes I did make was to substitute the oil with applesauce and add a quarter cup of chopped walnuts. St...

This bread turned out soo good!! It's one of the best I've had, but I did put a little more zucchini in the second batch, and it has a much better flavor!!!!!

I loved this! I made it as muffins, some mini (cooked 10-12 minutes) and some regular sized (cooked 20-22 minutes) In some of them I added pecans and craisins, some I used glaze on and some not...

AWESOME! What a great idea adding lemon zest. My hubby and I agree that this is the best zucchini bread we've ever had. I added a little vanilla and chopped walnuts to the batter, then made a le...

I love this recipe. I added shredded carrot and also 1/4 tsp. of cayenne pepper to make the bread subtly spicy. Also substituted applesauce and whole wheat flour. This got rave reviews at a part...

This is definitely a keeper! I like alot of cinnamon so I used 2 teaspoons instead of 1. I also used about 4 teaspoons of lemon zest and 2 Tbsp of lemon juice. I thought this was a perfect co...