This lovely lemon-zucchini bread is fluffy and not overly sugary. Up until I added lemon, I thought my mother made the best zucchini bread.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 10 |
| Yield: | 1 8×4-inch loaf |
Ingredients
- 1 ½ cups shredded zucchini
- ¾ cup white sugar
- ½ cup vegetable oil
- 1 egg
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 2 teaspoons lemon zest
- 1 teaspoon ground cinnamon
Instructions
- Gather all ingredients.
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- Preheat the oven to 325 degrees F (165 degrees C). Grease an 8×4-inch loaf pan.
- Beat zucchini, sugar, oil, and egg together in a mixing bowl.
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- Sift flour, salt, baking soda, and baking powder into a separate bowl, then stir in cinnamon and lemon zest. Stir flour mixture into zucchini mixture just until blended.
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- Pour the batter into the prepared pan.
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- Bake in the preheated oven until a knife inserted in the center comes out clean, about 45 minutes. Remove from the heat and cool for about 10 minutes before turning out onto a wire rack to cool completely.
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- Please note the difference in baking time when using the magazine version of this recipe.
Nutrition Facts
| Calories | 235 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 189 mg |
| Sugars | 16 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I wanted 2 loaves so I doubled all dry ingredients, but only used 1 1/4 cups of sugar. I also used 1 tsp cinnamon and 1 tsp cardamom. I made a lemon juice and sugar glaze that another reviewer suggested and basted the loaves as they cooled.
Way too dry and dense. Good taste and the drizzle helped with the dryness.
This bread was delicious, light and fluffy. The only change I made was to add a cup of walnuts. Wonderful recipe and I’ll definitely be making it again.
Easy, tasty and moist. I added walnuts for a little crunchy texture.
Delicious! Everyone loved it. The only thing I did different than the recipe is add a little lemon juice to the batter & topped it with a lemon glaze. Even if I didn’t add the glaze this bread is a winner!
It is a dense bread but eats very light. I added some basil and lemon balm. I saw a bread machine recipe for herbed bread and thought this was great! I used 1-1/2c zucchini and 1/2c carrots.
Perfect! In fact, I won first place at the Morgan County Fair (Ohio) with this recipe! I followed it exactly, except I eyeballed the lemon zest, it may have been a little more or less. It did take nearly an hour to bake, but my oven is temperamental. Thank you so much for my blue ribbon!
It smell really good and look yummy haven’t given any to my hubby yet. Very easy to make.
Did a double batch. Used 1 1/2 c almond flour and monk fruit for sweetness and applesauce for the oil. Yessiree it is fabulous !!
Just made this bread & totally loved it! Because I do love me some lemon, I added an entire tablespoon of zest. The 2nd loaf I added a lemony glaze because I LOVE the flavor of that zesty lemon..
It was disappointing as it was so crumbly it fell apart when I tried to cut it. I did follow the recipe and double checked it. I believe that most of my bread/loaf recipes call for three eggs while this one only one egg and I think that is the problem.
Tasteless
It’s so good that it’s gone under 10 minutes. I have to make a double batch because one isn’t enough.
Very good! I made it in 2 small pans, because I didn’t have the recommended size. Other changes: I used zest of a whole lemon, didn’t measure, may use more next time. Used 3/4 cup of sugar, but 1/4 cup was brown sugar, remaining white sugar. Lightly sprinkled the the top with brown sugar before baking. Also, added a cream cheese icing, because I had it left over from blue berry muffins.
This recipe is awesome – may have added a bit extra zucchini and lots of zest.. slightly less sugar… voila! Amazing!
I didn’t make any changes, and it was my favorite of the three zucchini bread recipes that I used today. Delicious!
I added Pecans . Yumm
I love this bread, but because of dietary issues, made some of the same changes as others. All whole-wheat flour makes for a denser bread, but my diabetic hubby can eat it. Changed out the white sugar for dark brown, and added in the juice of one of my lemons. Extra cinnamon, because cinnamon. I know there are those out there who scold for changing a recipe and rating it. Sorry. I use this site for inspiration, not as the police. I think if you need to follow recipes to the letter, great. I have been cooking for over 55 years, and always make changes, but give credit to those who inspire me.
This is delicious. A keeper.
Wonderful Zucchini Bread! I read through the other bakers comments. So used several to create my version. First I doubled the recipe because one is never enough and someone in household doesn’t like walnuts-I do. Then in addition to the lemon zest I also added 2 tablespoons of lemon juice. I also added a bit of real vanilla extract, because it is so strong, only a bit is necessary. Oh! My goodness can you smell the lemon! Even when it’s cold the aroma is so good, go ahead have another slice!
Delicious! I followed naples34102’s advice and topped it with a lemon-sugar glaze. I also decreased the sugar to 1/2 cup. Lastly, I assembled by mixing the wet ingredients, then the zucchini, then the dry ingredients.