Zucchini Bread VI Recipe - Allrecipes.com
Zucchini Bread VI Recipe
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Zucchini Bread VI

Recipe by  

"This is a lighter version of zucchini bread. It has a nice lemon flavor and plenty of pecans."

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Ingredients Edit and Save

Original recipe makes 1 - 9x5 inch loaf Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. Sift together flour, baking soda, baking powder, salt and cinnamon.
  2. In a large bowl, beat eggs with sugar for 10 minutes. Gradually add oil and beat for two more minutes. Mix in lemon extract, zucchini and pecans. Fold in flour mixture until evenly moistened; do not overmix. Pour batter into prepared pan.
  3. Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of the loaf comes out clean.
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Reviews More Reviews

Most Helpful Positive Review
Apr 18, 2005

This bread is soooo good. If you leave out the pecans, sub all natural applesauce for veg oil and splenda for sugar, each serving is about 100 cals, 1 g. of fat and no sugar! These are absolutely fabulous.

Most Helpful Critical Review
Oct 01, 2010

very moist but not much flavor. added more cinnamon and used 2/3c of apple sauce and 1/3c oil instead of all oil. added 2c of zuchini.

Aug 04, 2008

I made a LOT of changes to this bread, but it still was delicious! Used whole wheat flour, brown sugar and used vanilla extract instead of lemon. I also substituted 3/4 cup of skim milk for the eggs and oil because my mom has an egg allergy. Some reviewers said this bread didn't have enough spice, so I took their advice and added 1/2 teaspoon each of nutmeg and cloves. The end result was a bread that rose well, tasted great and had a wonderful moist texture, which was suprising because it was virtually fat free (until my dad began to slather it in butter...;-) Thanks for an awesome recipe!

Aug 21, 2004

My husband and I loved this bread! I used 2/3 cup white sugar and added 1/3 cup honey and used olive oil, just under the recommended amount. I also added 1/2 tsp. of nutmeg.

Aug 11, 2007

OOPS! Gave this recipe to my mom, suggested she follow the advice of "PERSONA" submitted in 2004, she used the honey, olive oil & less sugar but accidentally used lemon juice instead of lemon extract. It wasn't very lemony but it was, and I sware, the moistest, best zucchini bread I ever had. I intend to make the same mistake.

Aug 09, 2007

This is wonderfully light bread. I used about 3/4 cup sugar and substituted whole wheat flour for about half the all purpose flour. My sons who were afraid of zucchini even liked it.

Jan 30, 2011

so so so so good. So easy to make, and it made the whole house smell delicious. I'll never use another zucchini bread recipe!

Jun 30, 2003

Made this recipe over the weekend and all I can say is...... This is Excellent!


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  • Calories
  • 312 kcal
  • 16%
  • Carbohydrates
  • 34.2 g
  • 11%
  • Cholesterol
  • 46 mg
  • 16%
  • Fat
  • 18.1 g
  • 28%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 274 mg
  • 11%

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

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