Reviewed: Aug. 17, 2009

This recipe makes a frangrant, moist, delicious bread. I do not claim to be a baker, but recipes like this make it easy. I did fold in 2 cups of grated zucchini after I blended the egg/sugar mixture as well as 1 cup chopped walnuts. The only problem I had was with the cooking time. I had to bake mine @ 325 for 55 to 58 minutes, it was not done at 45 minutes. I will definately make this again. Thanks!

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Shelley

Cooking Level: Intermediate

Home Town: Branford, Florida, USA

Living In: Apopka, Florida, USA

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Reviewed: Aug. 12, 2009

Excellent. Nice and moist. Didn't have a lemon, but added 1 tbl lem juice, subbed canola for veg oil, and added more like 2 cups of shredded zucchini. (didn't blend just stirred in). Love it.

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michelerogge

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Reviewed: Aug. 9, 2009

Terrific! I doubled the batter to make two loaves. I made a few additions - used half brown sugar and half granulated, and added vanilla extract and lemon juice. In addition, I basted the cooling loaves with the glaze that Naples suggested. It is absolutely delicious!

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OUR3HOUNDS

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Reviewed: Aug. 8, 2009

Thanks Rebecita for a wonderful recipe! I made minor changes: I used the glaze suggested by naples34102 and also increased the lemon zest as she suggested. I cut the cinnamon in half and replaced half the oil with unsweetened applesauce. The fat was not missed, which is great because I am not a fan of low fat baked goods. This zucchini bread is hard to beat!

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Rx 2 RV

Cooking Level: Intermediate

Home Town: Fair Oaks, California, USA

Living In: Redway, California, USA

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Reviewed: Aug. 8, 2009

Good and very moist. I tried the lemon glaze suggested by another reviewer(thinking it would be an extra special goodness treat that way), but my hubby said that was the only part he DIDN'T like (and he likes lemon). Otherwise, he said this was the best zucchini bread he EVER had. I personally think I would've liked a little more zucchini and less cinn, but that's not a complaint by any means (also adding more zuch might make the batter too moist).

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Beagsmom

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Reviewed: Aug. 4, 2009

My grandchildren LOVED this -- even AFTER their Poppie told them that there was zucchini in it! It is very light and flavorful. I made it with half Splenda and half sugar because of dietary restrictions but it is still great! The second time I used lime juice and zest instead of lemon and it was absolutely amazing! Thanks for the great recipe!

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HYPATIA1219

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Reviewed: Aug. 3, 2009

The lemon adds a nice freshness to the moist bread!

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JKUCK

Cooking Level: Intermediate

Home Town: Laurelville, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Aug. 2, 2009

Instead of 1/2 cup of oil, I used 1/4 cup oil and 1/4 cup apple sauce. As others recommended, I added 1 tbsp of lemon juice, 1/2 teaspoon of vanilla and 1/4 cup chopped walnuts. Also, I modified the sugar to 1/4 cup brown sugar and 1/2 cup white sugar. This zucchini bread came out moist and delicious with a nice hint of lemon!

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D

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Reviewed: Aug. 1, 2009

My grandmother always used to make zucchini breads and I love the lemony flavor of this one! I used half brown sugar and half white and added 1/2 tsp. of vanilla to the batter. I also followed the advice of naples34102 and did a lemon glaze: 1/2 c. white sugar, 1/4 c. of lemon juice heated until just boiling to dissolve the sugar and then take it off the heat. I made two of these - one for us and one to give to a new neighbor.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Jul. 31, 2009

This was pretty good, but my family all agreed plain zucchini bread is better. The lemon and cinnamon together just didn't seem right to me. I made two loaves and tried a lemon glaze over one, but it still wasn't lemony enough. It just tasted like normal zucchini bread with lemon in it. I still gave it 4 stars because the loaves disappeared quickly at the potluck I took them to.

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jbiese

Cooking Level: Intermediate

Home Town: Omro, Wisconsin, USA

Living In: Sylvania, Ohio, USA

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Reviewed: Jul. 30, 2009

Great! I printed this recipe off a couple years ago and I always make it this time of year. I substitute butter for the veg. oil and it turns out great. You can also add in some other spices that are typical 'pumpkin' spices.

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LuLuinthekitchen

Cooking Level: Intermediate

Home Town: Waldorf, Maryland, USA

Living In: La Plata, Maryland, USA

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Reviewed: Jul. 27, 2009

ehh, nothing special...

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Seelymo

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Living In: Springfield, Missouri, USA

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Reviewed: Jul. 24, 2009

This is wonderful! I added 2 tbl lemon rind and about the same of juice. My son didn't want to try it but when he had a taste of mine he ended up having 3 slices, saying it was the best zucchini loaf he'd ever had! Will be making more this weekend!

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Irene56

Cooking Level: Expert

Living In: Highlands Ranch, Colorado, USA

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Reviewed: Jul. 18, 2009

Wow! I really did think that I had the best recipe ever.. until I tried this one! I did what Naples suggested in a previous post and made the simple syrup what I brushed on until it was all absorbed. My husband LOVED this recipe and shared it at work~ And they loved it! Do yourself a favor and try this recipe. The addition of fresh lemon brings out a freshness in this bread that can't be beat!

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Pixiedust

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Reviewed: Jul. 17, 2009

This is simple, quick and easy to make. I had oranges not lemons and it was very good with that. I am not much of a cook, but can see I can make a spicy, or a blueberry version easily. I used 2 cups of zucchini as another reviewer said.

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KAKBIRD

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Reviewed: Jul. 16, 2009

Very Tasty! The lemon was nice in it. I added about 1/2 to 3/4 cup of chopped pecans to mine. (didn't measure) I think I'll make this next time I have people over. Again, very very yummy!

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Crystal Von Picklestien

Cooking Level: Intermediate

Home Town: Abilene, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Jul. 13, 2009

A lighter alternative to my regular bread recipe. I did add a little bit more lemon zest. Delicious!

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Mallery

Cooking Level: Intermediate

Living In: Noblesville, Indiana, USA

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Reviewed: Jul. 13, 2009

Very easy, good bread. I took other's suggestions and used applesauce in place of oil, added extra cinnamon, and used 1 cup squash and 1 cup chopped apples. Very tasty.

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Brandi

Cooking Level: Intermediate

Living In: Waynesboro, Virginia, USA

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Reviewed: Jul. 13, 2009

This had a really great taste, but I found it almost TOO moist! Could be user-error: I don't have a shredder/grater so I chopped the zucchini very finely, but still had some chunks. I suspect that if I had shredded it, it would have melted into the bread more and not resulted in a quite so sticky bread. Anyway, tasted good and I liked the lemon zest flavor. It added a subtle flowery aroma. p.s. my cinnamon-addicted husband LOVED this bread :)

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Jen

Cooking Level: Intermediate

Home Town: Greenville, Ohio, USA

Living In: Miamisburg, Ohio, USA

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Reviewed: Jul. 9, 2009

Super moist and yummy! Just the right amount of sugar- not overly sweet. I didn't have any lemons on hand so I added a tbsp of lemon juice- next time I might add 2 tbsps because I'd like it more lemony (but that's my own fault because I didn't have lemons to zest). I also substituted half of the oil with applesauce (so I used 1/4 cup oil + 1/4 cup applesauce instead of 1/2 cup oil) and I'm glad I did because you'd never know I halved the fat. It's super moist! I will use this recipe all the time!

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Anna Nimus

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Lemon Zucchini Bread

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