Lemon Zucchini Bread
"Adding lemon to traditional zucchini bread is a great way to bring out the vegetable's unique flavor.
Lemon zest adds a touch of summer to this sweet zucchini bread!"
photo by Elly in Canada
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
12
ingredients
- 1 1⁄2 cups shredded zucchini
- 3⁄4 cup white sugar
- 1 egg
- 1⁄2 cup vegetable oil
- 1 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2 teaspoons lemon zest
directions
- 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.
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Reviews
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Nice change to the usual bread recipe. I had one zucchini and wasn't sure if there was enough for a double recipe, this one was perfect for the one I shredded -it was exactly 1 1/2 cups! I like the addition of the lemon zest, the cinnamon flavour was very subtle and did not overpower the lemon. I added 1/2 cup of chopped pecans and baked mine at 350 degrees for an hour, done to perfection. -
This is a great tasting zucchini bread! A wonderful unexpected taste of lemon. -
I reduced cinnamon to 1/2 teaspoon, added grated nutmeg and about 3/4 cup blueberries. As others suggested, I baked it at 350 degrees. The best zucchini bread, ever. Because of these modifications, I gave the recipe 4 starts. But really, it's a fabulous basic recipe. -
This was so easy to make and very pretty when sliced. The green of the zucchini skin, the yellow lemon zest and the cinnamon accent the look. I substituted 3/4 cup of whole wheat pastry flour for half the white flour. It adds a great texture to the bread, complexity to the flavor and a healthy bonus. (Being a pastry flour, it doesn't weigh it down, either.) I also reduced the sugar by two tablespoons. The temperature says 325, but the loaf was not cooked all the way through after 45 minutes in my convection oven. I turned it up to 350 and cooked it 22 minutes more. Maybe as a result of that it was very moist. For the unclear baking instructions I take away a star. But the flavor was incredible. I took this to a potluck, having cut the loaf into 24 pieces, and I saw many people go back for seconds; they cleaned the platter.
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Fabulous Loaf. Great flavour and very moist. I doubled the ingredients and made two loaves....one for the freezer. I absolutely LOVE the addition of lemon. I also added about 1/2 cup dried cranberries to the batter. Will have this on my 'zucchini' rotation for sure. Thanks for posting such a wonderful recipe.
Tweaks
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This was so easy to make and very pretty when sliced. The green of the zucchini skin, the yellow lemon zest and the cinnamon accent the look. I substituted 3/4 cup of whole wheat pastry flour for half the white flour. It adds a great texture to the bread, complexity to the flavor and a healthy bonus. (Being a pastry flour, it doesn't weigh it down, either.) I also reduced the sugar by two tablespoons. The temperature says 325, but the loaf was not cooked all the way through after 45 minutes in my convection oven. I turned it up to 350 and cooked it 22 minutes more. Maybe as a result of that it was very moist. For the unclear baking instructions I take away a star. But the flavor was incredible. I took this to a potluck, having cut the loaf into 24 pieces, and I saw many people go back for seconds; they cleaned the platter.
RECIPE SUBMITTED BY
I am SAHM to zoe5, Owen 2 and soon to be Liam in october. I love cooking for my family. When I was growing up, I remember home cooked meals and a clean house the best. That is what I am trying to pass down to my kids. I always love to expierment with new ideas.
