Reviewed: Sep. 2, 2008

This was a great recipe...easy and delicious. My kids just gobble this one up! I add walnuts and freshly ground nutmeg to it for added flavor.

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sherry

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Reviewed: Aug. 28, 2008

This tasted like regular zucchini bread to me. I could not taste the lemon at all. I even added extra lemon juice, but no luck. It was still tasty though.

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KOOLKATSARAH

Cooking Level: Expert

Home Town: Jefferson, South Dakota, USA

Living In: Algona, Iowa, USA

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Reviewed: Aug. 23, 2008

Delicious! I didn't make any changes. Family loved it too.

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DRPEPR108

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Reviewed: Aug. 23, 2008

Spectacular!!! I added 2 cups of zucchini and used 1/2 cup of brown sugar, as well as, a 1/4 cup of applesauce & 1/4 cup of extra virgin olive oil instead of the 1/2 cup of veggie oil. I also used an extra tsp of cinnamon and substituted the white flour for whole wheat. What a beautiful loaf this is! This is one to be used for many years to come! Thanks Rebecita! **UPDATE** I also tried using the zest from an orange and its wonderful!!

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Connie

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

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Reviewed: Aug. 21, 2008

The lemon in this makes it taste so fresh. I happened to not have vegetable oil so I used olive oil and omitted the cinnamon and it was still fabulous! It stays so nice and moist.

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kara

Cooking Level: Intermediate

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Reviewed: Aug. 20, 2008

Fast, Easy, Delicious. Nice subtle hint of lemon and a very moist texture. The outside has a very nice crisp crust. Very pleased with this recipe.

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SLIVNILLI

Cooking Level: Expert

Home Town: Yardley, Pennsylvania, USA

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Reviewed: Aug. 13, 2008

Fantastic! I read some of the other reviews and did 1/2 applesauce and 1/2 oil. I did vanilla instead of lemon and the bread melted in my mouth. I doubled it and put in 4 mini loaves and the time was 10 minutes less than what it called for. I also added a bit more zucchini. I will make it again.

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special lady

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Reviewed: Aug. 12, 2008

This recipe is very good. For nutrition purposes, I do not like to cook with vegetable oil. I substituted it with 1/4 cup extra virgin olive oil and 1/4 cup applesauce and it still came out very moist and delicious. I will definitely use this recipe as my zucchini recipe from now on!

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JJSWIM13

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Reviewed: Aug. 10, 2008

Perfect recipe. Love it. Everyone is so impressed with the addition of lemon. Definitely not the same old zucchini bread.

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MsGracie

Cooking Level: Expert

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Reviewed: Aug. 3, 2008

This is a great recipe. I used 1/2 applesauce and 1/2 oil and it was very moist. The other addition I made was to add the juice from the lemons. I will make again.

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JNSP99

Cooking Level: Expert

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Reviewed: Aug. 3, 2008

This was really an excellent recipe! I added some walnuts and also some shredded apples in place of some of the zucchini. Because we don't like overly sweet breads, I also substituted demerera sugar. My husband raved about it and won't quit nibbling...

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CherryVanilla

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Reviewed: Aug. 2, 2008

This is an excellent bread - I've even made it without the lemon zest and little lemon juice.

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laalbanese

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Reviewed: Jul. 31, 2008

Came out really good! Moist and delicious!

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Chrisloves2cook

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Reviewed: Jul. 30, 2008

Best zucchini bread I've ever had, maybe the best quickbread! I couldn't stop eating it! I made it in 2 mini loaf pans and baked for 1 hour. I also ate it with peanut butter! Yum!

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Dozer's Mom

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Reviewed: Jul. 30, 2008

Yum! What a great way to use up all of that zucchini growing in your gardens!! The lemon zest really makes this bread special. So sweet & moist the kids won't even notice that you snuck in some "veggies"!!

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lisa-lu

Cooking Level: Intermediate

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Reviewed: Jul. 27, 2008

This was a wonderful recipe! The bread turned out incredibly moist. I added freshly grated lemon peel for a little extra "tang!"

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LissaLyn

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Reviewed: Jul. 27, 2008

Pretty good. I did 1/2 brown sugar, 1/2 white sugar. There is a very nice subtle lemon taste in this. If you are expecting a more lemon-y flavor I suggest adding in a bit of juice and more zest.

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veggiegreengirl

Cooking Level: Intermediate

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Reviewed: Jul. 19, 2008

I have just made this bread and it is really lovely and so easy to make. I would never have thought zucchini could taste so nice.

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BevB

Cooking Level: Intermediate

Living In: Alberton, Gauteng, South Africa

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Reviewed: Jul. 12, 2008

This was very good. I added a 1/4 tsp. of lemon flavoring (I like lemon)and made it into muffins. The lemony flavor made it seem lighter than most Zucchini breads.

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Susie O.

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Reviewed: Jul. 8, 2008

What a nice light option for quick breads! I replaced about 1/2 the AP flour with white whole wheat, substituted half the oil with unsweetened apple sauce, used 1 tsp of lemon zest and a couple squeezes of lemon juice. I did have to bake it about 10 minutes longer, but the flavor and texture were great!

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SCF

Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

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Lemon Zucchini Bread

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