Recipe by REBECITA
"I thought my mom made the best zucchini bread - until I added lemon! This is a wonderful, light zucchini bread that's not too sweet."
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1 1/2 cups
1 1/2 cups
While I'm sure this bread is perfectly delicious on its own, the couple of changes I made took this to stand out memorable! First, don't beat the zucchini with the oil, sugar and egg. Just add it to that mixture, then stir in the flour mixture till blended. I used a full tablespoon of lemon zest, and added 1/2 tsp. of vanilla. Once the bread was done, I let it cool in the pan 10 minutes. Meanwhile, I made a glaze of 1/2 cup granulated sugar and 1/4 cup lemon juice. I heated it till boiling to dissolve the sugar, then removed it from the heat. I removed the bread from the pan and brushed on the glaze, continuing to reapply it as it was absorbed. (Didn't poke holes in the top as I didn't want HOLES in the top!) This glaze made a beautiful, shiny top, and infused the bread with both moisture and incredibly delicious lemon zing! Outstanding.
Too much zucchini! The bread was too dense! I was too lazy to dig up my old bread recipe and tried this one. All three times I did and the bread did not rise. The taste was good but it was like a dense brick. I found my old recipe and it calls for 1 c of zucchini only. I tried that and it came out perfect.
We loved this recipe. I made a few changes, because I wanted to make it super guilt free. Used whole wheat flour in place of white, instead of the oil and white sugar, I used 1/4 cup honey (gave it a wonderful, homey smell and taste), 1/4 brown sugar (a little less...I don't like it too sweet) and added chopped pecans. I have also tried adding 1 1/2 cups shredded carrot, which also turned out great. Fool-proof, delicious and easy to make substitutions. I love it! Thank you for sharing!
Just as wonderful the second time I made it! Should have followed my own advice & doubled the recipe.Because I love lemon and cinnamon, I added 2 tablespoons of lemon juice and 1 tablespoon of cinnamon. Thanks REBECITA: a winner!
This is a great recipe, I have added lemon zest to my zucchini bread for years. The only changes I did make was to substitute the oil with applesauce and add a quarter cup of chopped walnuts. Still very delicious, moist and much less fattening!! Thanks Rebecita.
This bread turned out soo good!! It's one of the best I've had, but I did put a little more zucchini in the second batch, and it has a much better flavor!!!!!
I loved this! I made it as muffins, some mini (cooked 10-12 minutes) and some regular sized (cooked 20-22 minutes) In some of them I added pecans and craisins, some I used glaze on and some not, and added 3/4 cup grated carrot to the recipe once when I made it, substituted 1/2 oil and 1/2 applesauce once....good any way you make it!
AWESOME! What a great idea adding lemon zest. My hubby and I agree that this is the best zucchini bread we've ever had. I added a little vanilla and chopped walnuts to the batter, then made a lemon glaze to pour over the bread as soon as it came out of the oven. Out of this world!
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Zucchini Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 87
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