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.
Original recipe makes 2 loaves
Ingredients
1 teaspoon white sugar
3 eggs
2 cups white sugar
1 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 lemon, zested
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
2 cups grated zucchini
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PREP
30 mins
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COOK
1 hr
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READY IN
1 hr 40 mins
Directions
- 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.
- Beat the eggs, 2 cups sugar, vegetable oil, vanilla extract, lemon extract, and lemon zest together in a large bowl.
- 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.
- 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.
Nutrition
Calories: 215 kcal
Carbohydrates: 29.2 g
Cholesterol: 26 mg
Fat: 10 g
Fiber: 0.6 g
Protein: 2.5 g
Sodium: 164 mg