Ellen's Lemon Zucchini Bread Recipe - Allrecipes.com
Ellen's Lemon Zucchini Bread Recipe
  • READY IN ABOUT 1¾ hrs

Ellen's Lemon Zucchini Bread

Read Reviews (30)

"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." —  

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Original recipe makes 2 loaves Change Servings
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Directions

  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.
  2. Beat the eggs, 2 cups sugar, vegetable oil, vanilla extract, lemon extract, and lemon zest together in a large bowl.
  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.
  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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 1 hr
  • READY IN 1 hr 40 mins

Footnotes

  • Cook's Note
  • When grating the zucchini, leave the skin on. This creates beautiful green flecks in the finished loaves. My family loves lemon so I add quite a bit more lemon extract than it calls for. I usually end up using about 2 to 2 1/2 teaspoon. I prefer to make this bread in small loaf pans. I use my Pampered Chef Stoneware 4 loaf pan when I make this recipe. The loaves are easy to freeze and easy to bake with little chance of being underdone in the middle. These are also great to give to the neighbors! This recipe usually yields about 8-10 small loaves.
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Reviews More Reviews

Most Helpful Positive Review
Oct 19, 2010

This bread is very moist. I didn't have lemon extract so I used fresh lemon juice. I glazed the top with a thin lemon/powdered sugar glaze. Very tasty!

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Most Helpful Critical Review
Sep 13, 2010

Eh this was just okay. Needs to be more moist. Applesauce and a little oil may do the trick

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Jul 04, 2011

My boyfriend and I LOVE this recipe. It's one of the best breads we've ever made. We actually halved the recipe to get one loaf. Also, lemon extract can be substituted with lemon juice (rule of thumb is 3x amount of extract called for, i.e. 3 teaspoons of lemon juice for 1 teaspoon of lemon extract). The dusted sugar on the pan gives a nice crisp, but sweet outside, while the zucchini makes the inside super moist!

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Aug 24, 2010

My family loved this recipe. Since it makes two loafs I made one true to recipe and to the second I added 1 cup of glazed cherries.

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Aug 18, 2011

This was a huge hit! I used half whole wheat flour and half white flour, substituted applesauce for vegetable oil, threw in a grated carrot along with the zucchini and reduced the sugar by 1/4 of a cup. I also used the juice of 1 lemon and grated some lemon zest into the batter. I cut it into slices and when I went to get more to put it onto a platter for a little social gathering, I noticed it was all gone! Great recipe! Thank you for sharing!

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Sep 27, 2010

the recipe calls for 3 cups flour,2 cups sugar

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Sep 24, 2010

In reference to the comment about the recipe. Read further, the 1 tsp of sugar is for dusting the pan, the flour amount is later in the recipe. I think the recipe is written accurately. Can't rate yet, will be making this evening!

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Oct 13, 2010

Made this last night, delicious. My grandchildren loved it and best of all it makes 2 loaves, cause you'll want lots.

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Nutrition

  • Calories
  • 215 kcal
  • 11%
  • Carbohydrates
  • 29.2 g
  • 9%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 10 g
  • 15%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 164 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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