Ellen's Lemon Zucchini Bread

Rating: 4.61 stars
61 Ratings
  • 5 star values: 45
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

This is THE BEST lemon zucchini bread I've ever baked or tasted. The recipe came from a friend of my mom's. She kept raving about this bread that she had made while she was visiting. After I made it the first time I can understand why. If I don't put this in the freezer right away, it is gone!!! Butter is really good on this bread if you aren't worried about the calories, fat, etc.

By The Native Cowgirl

Gallery
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Recipe Summary

prep:
30 mins
cook:
1 hr
additional:
10 mins
total:
1 hr 40 mins
Servings:
24
Yield:
2 loaves
Nutrition Info
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat an oven to 350 degrees F (175 degrees C). Grease 2 loaf pans; sprinkle sugar into the bottom and on the sides of the greased pans.

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  • Beat the eggs, 2 cups sugar, vegetable oil, vanilla extract, lemon extract, and lemon zest together in a large bowl.

  • Mix the flour, salt, baking soda, and baking powder together in a separate bowl; add to the egg mixture and stir until the batter is thick. Fold the zucchini into the batter. Pour the batter into the prepared loaf pans.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Tips

Cook's Note

When grating the zucchini, leave the skin on. This creates beautiful green flecks in the finished loaves. My family loves lemon so I add quite a bit more lemon extract than it calls for. I usually end up using about 2 to 2 1/2 teaspoon. I prefer to make this bread in small loaf pans. I use my Pampered Chef Stoneware 4 loaf pan when I make this recipe. The loaves are easy to freeze and easy to bake with little chance of being underdone in the middle. These are also great to give to the neighbors! This recipe usually yields about 8-10 small loaves.

Nutrition Facts

Per Serving:
215 calories; protein 2.5g; carbohydrates 29.2g; fat 10g; cholesterol 23.3mg; sodium 164.5mg. Full Nutrition
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Reviews (55)

Read More Reviews

Most helpful positive review

melecoz
Rating: 5 stars
07/04/2011
My boyfriend and I LOVE this recipe. It's one of the best breads we've ever made. We actually halved the recipe to get one loaf. Also, lemon extract can be substituted with lemon juice (rule of thumb is 3x amount of extract called for, i.e. 3 teaspoons of lemon juice for 1 teaspoon of lemon extract). The dusted sugar on the pan gives a nice crisp, but sweet outside, while the zucchini makes the inside super moist! Read More
Helpful
(46)

Most helpful critical review

patsychef57
Rating: 2 stars
09/24/2010
In reference to the comment about the recipe. Read further, the 1 tsp of sugar is for dusting the pan, the flour amount is later in the recipe. I think the recipe is written accurately. Can't rate yet, will be making this evening! Read More
Helpful
(11)
61 Ratings
  • 5 star values: 45
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
melecoz
Rating: 5 stars
07/04/2011
My boyfriend and I LOVE this recipe. It's one of the best breads we've ever made. We actually halved the recipe to get one loaf. Also, lemon extract can be substituted with lemon juice (rule of thumb is 3x amount of extract called for, i.e. 3 teaspoons of lemon juice for 1 teaspoon of lemon extract). The dusted sugar on the pan gives a nice crisp, but sweet outside, while the zucchini makes the inside super moist! Read More
Helpful
(46)
millsjmcm
Rating: 5 stars
10/19/2010
This bread is very moist. I didn't have lemon extract so I used fresh lemon juice. I glazed the top with a thin lemon/powdered sugar glaze. Very tasty! Read More
Helpful
(29)
Micki Smart
Rating: 5 stars
08/24/2010
My family loved this recipe. Since it makes two loafs I made one true to recipe and to the second I added 1 cup of glazed cherries. Read More
Helpful
(15)
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flour-de-lis
Rating: 4 stars
08/18/2011
This was a huge hit! I used half whole wheat flour and half white flour substituted applesauce for vegetable oil threw in a grated carrot along with the zucchini and reduced the sugar by 1/4 of a cup. I also used the juice of 1 lemon and grated some lemon zest into the batter. I cut it into slices and when I went to get more to put it onto a platter for a little social gathering I noticed it was all gone! Great recipe! Thank you for sharing! Read More
Helpful
(14)
patsychef57
Rating: 2 stars
09/24/2010
In reference to the comment about the recipe. Read further, the 1 tsp of sugar is for dusting the pan, the flour amount is later in the recipe. I think the recipe is written accurately. Can't rate yet, will be making this evening! Read More
Helpful
(11)
DebraSSenn
Rating: 4 stars
09/27/2010
the recipe calls for 3 cups flour 2 cups sugar Read More
Helpful
(10)
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hollym604
Rating: 3 stars
09/13/2010
Eh this was just okay. Needs to be more moist. Applesauce and a little oil may do the trick Read More
Helpful
(10)
Quarter Pint
Rating: 5 stars
10/13/2010
Made this last night delicious. My grandchildren loved it and best of all it makes 2 loaves cause you'll want lots. Read More
Helpful
(8)
Dawna Wood
Rating: 4 stars
09/29/2010
The zucchini makes this very moist. I used REAL lemon instead of the flavoring. Mild lemon taste by using about 2 TBSP of lemon. Instead of bread pans I used my Pampered Chef muffin pans. Wonderful! Don't forget to sprinkle muffin molds with sugar! Good recipe. Read More
Helpful
(8)
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