Lemon Zucchini Bread

Lemon Zucchini Bread

310 Reviews 20 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
REBECITA
Recipe by  REBECITA

“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.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  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 (310)

Rate This Recipe
naples34102
364

naples34102

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 it to that mixture, then stir in the flour mixture till blended. I used a full tablespoon of lemon zest, and added 1/2 tsp. of vanilla. Once the bread was done, I let it cool in the pan 10 minutes. Meanwhile, I made a glaze of 1/2 cup granulated sugar and 1/4 cup lemon juice. I heated it till boiling to dissolve the sugar, then removed it from the heat. I removed the bread from the pan and brushed on the glaze, continuing to reapply it as it was absorbed. (Didn't poke holes in the top as I didn't want HOLES in the top!) This glaze made a beautiful, shiny top, and infused the bread with both moisture and incredibly delicious lemon zing! Outstanding.

THELMALU99
233

THELMALU99

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 it a wonderful, homey smell and taste), 1/4 brown sugar (a little less...I don't like it too sweet) and added chopped pecans. I have also tried adding 1 1/2 cups shredded carrot, which also turned out great. Fool-proof, delicious and easy to make substitutions. I love it! Thank you for sharing!

GirlNextDoor
84

GirlNextDoor

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 cinnamon. Thanks REBECITA: a winner!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 195 cal
  • 10%
  • Fat
  • 9.7 g
  • 15%
  • Carbs
  • 25.2 g
  • 8%
  • Protein
  • 2.3 g
  • 5%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 165 mg
  • 7%

Based on a 2,000 calorie diet

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