Zesty Lemon Whole Wheat Zucchini Bread Recipes

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.

WHOLE WHEAT ZUCCHINI BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease three 8x4 inch loaf pans and set aside.
• In a large bowl, whisk together the eggs, honey, brown sugar, oil and vanilla. Combine the whole wheat flour, all-purpose flour, cinnamon, baking powder, baking soda and salt; stir into the wet ingredients until moistened. Gently stir in the zucchini and walnuts until evenly distributed. Divide batter evenly between the prepared pans.
• Bake for 50 to 60 minutes in the preheated oven, or until a knife inserted into the crown comes out clean. Cool in the pan until cool enough to touch, then turn out onto a wire rack to cool completely. Wrap in plastic wrap or store in a plastic bag when cool.