Best Lemon Zucchini Bread Recipes

ELLEN'S LEMON ZUCCHINI BREAD

Ellen's Lemon Zucchini Bread image

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.

Provided by The Native Cowgirl

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 1h40m

Yield 24

Number Of Ingredients 12

Ingredients

1 teaspoon white sugar
3 eggs
2 cups white sugar
1 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 lemon, zested
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder
2 cups grated zucchini

Steps:

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.
Beat the eggs, 2 cups sugar, vegetable oil, vanilla extract, lemon extract, and lemon zest together in a large bowl.
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.
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.

Nutrition Facts : Calories 214.7 calories, Carbohydrate 29.2 g, Cholesterol 23.3 mg, Fat 10 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 1.4 g, Sodium 164.5 mg, Sugar 17.1 g

BEST LEMON ZUCCHINI BREAD

Best Lemon Zucchini Bread image

This lemon zucchini bread has wowed every person my Mom made it for, and she has now passed this tried-and-true recipe to me, with the same results. If you are tempted to skip the nutmeg, don't! It's the secret ingredient that makes this bread pop. This loaf won't last a day in your house, so it's best to double or triple the recipe to ensure everyone gets a slice! The loaf freezes well, just slice before freezing.

Provided by Littldot

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 1h15m

Yield 12

Number Of Ingredients 11

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
⅛ teaspoon ground nutmeg
1 egg
¾ cup white sugar
½ cup milk
½ cup vegetable oil
1 lemon, zested and juiced
1 cup grated and squeezed zucchini

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
Mix flour, baking powder, baking soda, salt, and nutmeg together in a bowl.
Beat egg with sugar, milk, oil, and lemon juice in another bowl. Pour into the dry ingredients and add lemon zest and zucchini. Stir with a fork until moist, but very thick. Pour into the prepared pan and smooth the top.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.

Nutrition Facts : Calories 219.6 calories, Carbohydrate 30.5 g, Cholesterol 16.3 mg, Fat 10 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 242.3 mg, Sugar 13.2 g

LEMON ZUCCHINI BREAD

Lemon Zucchini Bread image

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.

Provided by REBECITA

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 1h

Yield 12

Number Of Ingredients 10

Ingredients

1 ½ cups shredded zucchini
¾ cup white sugar
1 egg
½ cup vegetable oil
1 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon ground cinnamon
2 teaspoons lemon zest

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4 inch loaf pan.
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.
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.

Nutrition Facts : Calories 194.7 calories, Carbohydrate 25.2 g, Cholesterol 15.5 mg, Fat 9.7 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 1.6 g, Sodium 164.6 mg, Sugar 12.8 g

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