This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Roasted Chicken Breasts A crunchy chop salad gives roasted chicken contrasts of taste, color, & texture. »
- - Valentine’s Day Recipes Tasty treats for the lips you love. »
- - Top Healthy Recipes Keep flavor high, calories low. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Ellen's Lemon Zucchini Bread
Zucchini Pineapple Bread I
Zucchini Bread VI
Sophie's Zucchini Bread
Amber's Zucchini Bread
more »
Top Related Articles
Baking Quick Breads
From Farm to Table: Farmers' Markets
Healthy Snacks: Pumpkin Bread
Sneak Some Zucchini Onto Your Neighbor's Porch Night
Irish Bread
Healthy Snacks: Banana Bread
Healthy Snacks: Cranberry Bread
Bread Machine Baking: Tips for Experimenting
Bread Machine Baking: The Basics
Zucchini and Summer Squash
Related Collections
Fundraising: Bake Sale
Lemon
Citrus
Easter Bread
Fundraising Favorites

1 of

Lemon Zucchini Bread

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."

Rate/Review | Read Reviews (265)

10,582 Saves

Prep Time:
15 Min

Cook Time:
45 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1 1/2 cups shredded zucchini
3/4 cup white sugar
1 egg
1/2 cup vegetable oil
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
2 teaspoons lemon zest

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4 inch loaf pan.
In a bowl, beat together the zucchini, sugar, egg, and oil. In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan.
Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely.