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Ellen's Lemon Zucchini Bread

4

0 min

Ellen's Lemon Zucchini Bread

Ellen's Lemon Zucchini Bread Photo 1

Time

0 min

Serving

24 persons

Calories

215

Rating

4.00★ (73)

Cuisine

Author: Victoria Buriak
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.

Ingredients

  • white sugar: 1 tsp
  • eggs: 3 piece
  • white sugar: 2 cups
  • vegetable oil: 1 cup
  • vanilla extract: 1 tsp
  • lemon extract: 1 tsp
  • lemon, zested: 1 piece
  • flour: 3 cups
  • salt: 1 tsp
  • baking soda: 1 tsp
  • baking powder: 0.25 tsp
  • zucchini: 2 cups (grated)

Metric Conversion

Stages of cooking

Ellen's Lemon Zucchini Bread Photo 21
Ellen's Lemon Zucchini Bread Photo 32
Ellen's Lemon Zucchini Bread Photo 43
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  1. 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.
    Ellen's Lemon Zucchini Bread Photo 2
  2. Beat the eggs, 2 cups sugar, vegetable oil, vanilla extract, lemon extract, and lemon zest together in a large bowl.
    Ellen's Lemon Zucchini Bread Photo 3
  3. 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.
    Ellen's Lemon Zucchini Bread Photo 4
  4. 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.
    Ellen's Lemon Zucchini Bread Photo 5

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