Lemon Maple Zucchini Bread Recipes

HEALTHY VEGAN LEMON ZUCCHINI BREAD

Steps:

• Preheat oven to 350°F (180°C) and line a 9×5-inch (23×13 cm) loaf pan with parchment paper. Set aside.
• In a medium size bowl, mix flour, baking powder, baking soda and salt.
• In a separate bowl, whisk together sugar, lemon zest and juice, vegetable oil, apple cider vinegar, coconut cream and applesauce, until texture is smooth.
• Whisk in the wet ingredients into the dry ones, and stir until combined.
• Using a spatula, gently fold in the zucchini until evenly spread throughout. Pour the batter into the prepared loaf pan, scraping down the sides.
• Bake in preheated oven until toothpick inserted into center comes out clean, about 45 - 50 minutes. Let cool in baking pan for a few minutes then invert into a wire rack to cool completely.
• For the glaze, whisk all the ingredients in a small bowl, and drizzle over the cooled lemon zucchini bread. Let set.

MAPLE ZUCCHINI BREAD

Steps:

• In a mixing bowl, beat the 3 eggs; add oil, sugars and flavoring, mixing until foamy. Blend in the flour, wheat germ, baking powder, soda, and salt. Stir in zucchini and nuts. Pour batter into 2 greased bread pans
• Bake at 325 degrees F (165 degrees C) for 1 hour. Cool.

LEMON ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F, line 9 x 5 loaf pan with unbleached parchment paper and spray with cooking spray. Set aside.
• In a large mixing bowl, add eggs, lemon zest and juice (zest first before squeezing juice), maple syrup, baking powder, baking soda, vanilla extract and salt. Whisk until combined. Mixture will be foamy.
• Add zucchini and almond flour (don't forget to skim the top of measuring cup with a knife) . Mix gently with spatula to combine.
• Pour batter into previously prepared loaf pan and bake for 50 minutes or until the toothpick inserted in the middle comes out clean.
• Remove bread from the oven and transfer to a cooling rack to cool off for 10 minutes. Holding onto the flaps of parchment paper remove bread from a loaf pan and let it cool off completely before slicing with sharp serrated knife.

LOW FODMAP LEMON ZUCCHINI BREAD

Steps:

• For the Bread: Position rack in middle of oven. Preheat oven to 350°F (180°C). Coat the inside of an 8-inch by 4-inch (20 cm by 10 cm) loaf pan with nonstick spray, then line bottom with parchment paper, allowing over-hang on both sides. Spray the parchment.
• In a large mixing bowl combine flour, baking soda, baking powder and salt to aerate and combine. Make a well in the center; set aside.
• In a separate mixing bowl combine zucchini, sugar, oil, egg, lemon juice, and lemon zest. Whisk to combine.
• Pour wet ingredients over the dry and use a stir and fold action to mix just until combined. Scrape batter into prepared pan.
• Bake for 40 to 45 minutes or until light golden brown and a bamboo skewer inserted in the center comes out clean. Cool in pan on a wire rack until just warm, then remove from pan, peel away parchment and cool completely.
• For the Glaze: Whisk together the confectioners' sugar and lemon juice and drizzle over cooled bread. Bread is ready to eat or may be stored in an airtight container at room temperature for up to 3 days.

LEMON ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F. Grease and flour a 8 x 4 inch loaf pan. Set aside.
• In a large bowl, whisk together the flour, salt, baking powder, and baking soda.
• In another bowl, combine sugar and lemon zest and stir well.
• Add eggs, oil, and lemon juice and stir until smooth. Stir in the dry ingredients until combined.
• Fold the zucchini into the batter and pour the batter into the prepared loaf pan.
• Bake for 45-50 minutes, or until toothpick inserted in the center comes out clean.
• Allow to rest in the pan for 10 minutes before removing the loaf onto a wire cooling rack to cool completely.
• While the bread is cooling, make the glaze by combining the powdered sugar and lemon juice in a small bowl until smooth.
• Drizzle the glaze over the bread. Slice and serve.

LEMON ZUCCHINI BREAD

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.

LEMON-MAPLE ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F.
• Grease 9" x 5" loaf pan and set aside.
• Beat the eggs with an electric mixer for 2 minutes.
• Gradually add the maple syrup, oil, vanilla, and lemon zest.
• Stir in the zucchini.
• Combine the unbleached and wheat flours, baking powder, and salt in a large bowl.
• Make a well in the center, then stir in the zucchini mixture.
• Blend just until smooth, then turn into the prepared pan.
• Bake for 50 to 60 minutes, until a tester inserted into the center comes out clean.
• Cool in the pan for 5 to 10 minutes, then remove and cool completely on a wire rack.