Lemon Zucchini Bread Recipes

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LEMONY ZUCCHINI BREAD



Lemony Zucchini Bread image

Flecks of zucchini give a third dimension to the popular lemon and poppy seed combination in this moist quick bread. My family loves this lemon zucchini bread at all times of the year.-Field Editor Carol Funk, Richard, Saskatchewan.

Provided by Taste of Home

Time 1h15m

Yield 2 loaves (16 slices each).

Number Of Ingredients 14

4 cups all-purpose flour
1-1/2 cups sugar
1 package (3.4 ounces) instant lemon pudding mix
1-1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
4 large eggs, room temperature
1-1/4 cups 2% milk
1 cup canola oil
3 tablespoons lemon juice
1 teaspoon lemon extract
2 cups shredded zucchini
1/4 cup poppy seeds
2 teaspoons grated lemon zest

Steps:

  • In a large bowl, combine the flour, sugar, pudding mix, baking soda, baking powder and salt. In another bowl, whisk the eggs, milk, oil, lemon juice and extract. Stir into dry ingredients just until moistened. Fold in the zucchini, poppy seeds and lemon zest. , Pour into 2 greased 9x5-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 187 calories, Fat 8g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 195mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

LEMON ZUCCHINI BREAD



Lemon Zucchini Bread image

Moist and flavorful Lemon Zucchini Bread is one of our favorite quick bread recipes during the summer months! Enjoy it for dessert, as a snack, or even for breakfast or brunch.

Provided by Lauren Allen

Categories     Breakfast     Dessert     Snack

Time 1h

Number Of Ingredients 12

1 1/2 cups all-purpose flour ((or half white whole wheat flour))
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 cup granulated sugar
Zest of 1 large lemon
2 large eggs
1/2 cup oil ((vegetable or canola oil))
1 1/2 teaspoons fresh lemon juice
1 cup grated zucchini* ((unpeeled))
1 cup powdered sugar
4 teaspoons fresh lemon juice

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.

Nutrition Facts : Calories 239 kcal, Carbohydrate 35 g, Protein 2 g, Fat 10 g, Cholesterol 27 mg, Sodium 161 mg, Sugar 22 g, ServingSize 1 serving

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

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

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

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

GLAZED LEMON ZUCCHINI BREAD



Glazed Lemon Zucchini Bread image

Delicious glazed lemon zucchini bread recipe that is soft, moist, filled with grated zucchini and lemon juice, and topped with a lemony glaze.

Provided by Kathy

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 1h10m

Yield 8

Number Of Ingredients 13

2 cups cake flour
2 teaspoons baking powder
½ teaspoon salt
2 eggs
1 cup white sugar
½ cup canola oil
½ cup buttermilk
2 tablespoons lemon juice
1 lemon, zested
1 cup grated zucchini
1 cup powdered sugar
2 tablespoons lemon juice
1 tablespoon milk

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  • Mix flour, baking powder, and salt together in a medium bowl and set aside.
  • Beat eggs in a large bowl. Add sugar and oil until well blended. Add buttermilk, lemon juice, and lemon zest and blend together. Fold in zucchini until it is mixed well. Add flour mixture and blend together until well combined. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 40 to 45 minutes.
  • While loaf is still warm, combine powdered sugar, lemon juice, and milk in a bowl for glaze and spoon over bread. Let glaze set up before cutting and serving.

Nutrition Facts : Calories 439 calories, Carbohydrate 70.3 g, Cholesterol 47.3 mg, Fat 15.8 g, Fiber 0.8 g, Protein 5.3 g, SaturatedFat 1.6 g, Sodium 303.9 mg, Sugar 41.6 g

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