A healthier form of zucchini bread is this. It includes a lot of pecans and a wonderful lemon flavor.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 12 |
| Yield: | 1 – 9×5 inch loaf |
Ingredients
- 2 cups all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- ¾ teaspoon ground cinnamon
- 3 eggs
- 1 cup white sugar
- ⅔ cup vegetable oil
- 1 ⅓ cups grated zucchini
- ¾ teaspoon lemon extract
- ⅔ cup chopped pecans
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan. Sift together flour, baking soda, baking powder, salt and cinnamon.
- In a large bowl, beat eggs with sugar for 10 minutes. Gradually add oil and beat for two more minutes. Mix in lemon extract, zucchini and pecans. Fold in flour mixture until evenly moistened; do not overmix. Pour batter into prepared pan.
- Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of the loaf comes out clean.
Nutrition Facts
| Calories | 312 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 274 mg |
| Sugars | 17 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
This bread is good. It cooked nicely in 1 hour and had a crisp crust and a cakey texture inside. The only thing is I’m not sure that I’m sold on the lemon and cinnamon flavor combo.
Allrecipes should have an option to check a box if the review has modifications. it seems that MOST of these reviews have altered the recipe so how can this be and accurate review of this recipe. i would love to filter out reviews that didn’t follow the recipe exactly as written. I haven’t made it but i have to give it a rating in order to vent.
Zucchini bread came out Fantastic, was enjoyed by everyone. Will be making this again real soon
This is a keeper! Great taste & texture! I even made it a bit healthier by using 2 egg whites & 1 whole egg and using applesauce for a portion of the oil. The lemon taste is great.
The only change I made was use Canola Oil instead of vegetable oil and I loved it. Shared with friend and she too will be making it. I loved the lemon flavor from the extract. Great addition to the regular recipes. Made it twice already!!!
I loved how easy and delicious this was! I don’t really like zucchini but I have a new love of veggies now. I used more zucchini than called for in the recipe and it turned out so tasty and really moist.
I followed the recipe exactly. But my husband and I were disappointed. The bread came out beautiful. The lemon extract made the zucchini bread taste like a lemon bread. We could not get the taste of the normal cinnamon zucchini breads. I will make this again and use vanilla extract. No lemon.
I followed this recipe exactly just omitted the pecans because I can not eat them and it came out awesome, already ate two pieces. It is perfect and not too dense I will definitely make again.
Excellent recipe! Didn’t change a thing!
great recipe i add allspice and a 1/4 cup of applesauce to it yummy.
I love this recipe. I sub vanilla extract for the lemon, walnuts for the pecans and I also add 2 full cups of grated zucchini. Everyone loves this bread, including picky kids. 😉
It was good. I followed the recipe and I thought it was dry. I don’t know what I would do different to make it not dry.
I just took this bread out of the oven.Looks yummy, rose better then I expected. Can’t wait to taste it. I’ll post when I have. Didn’t tweak a thing, except I omitted the nuts.
This bread is really good! It has a rich flavor, and is moist. Instead of using pecans I used walnuts, and made four smaller loaves instead of one large loaf. I will definitely make this recipe again, as we have a lot of fresh zucchini.
It was a little dry, which is hard to do when working with Zucchini in baking.
This is very…more-ish……because after one slice all you want is more more more!! 🙂 so soft, reminds me of carrot cake. If you tried it and it didn’t taste good, it’s because you made it wrong!
Delicious. I used half whole-meal flour and half regular flour. I added chocolate chips too. Smelled so good hot from the oven, but was great the next day as well. Even all the zucchini-hating kids devoured it.
This came out perfectly. Very moist. I omitted nuts only because I didn’t have any on hand. I added lemon zest and Chinese Five Spice along with the cinnamon. I added in craisins as well. Delicious! Mine cooked for about 1.5 hrs.
Too all the people trying to sub applesauce for oil, and skipping the nuts……of course it is dry and heavy, you just elimated ALL sources of oil/fat. Eating super healthy usually does not = eating super yummy. I didn’t have lemon extract so I put in 2 tbl spoons of lemon juice. Also I added an 1/8 tsp of cloves and 1/8 tsp of nutmeg, and used walnuts instead of pecans (function of cost). Cloves go a long way and although it is still pretty darn good, next time it will be just a pinch.
I thought this was really dry and didn’t taste like other Zucchini breads I’ve had. I’ll try it again though with a little tweaking.
This is an excellent bread and would recommend it to anyone who loves zucchini bread. I saved it to my recipe box and have shared it with my mom. Great recipe.