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My review
Ellen's Lemon Zucchini Bread
8
The Native Cowgirl
"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."
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Ingredients
1 h 40 m servings 215Original recipe yields 24 servings (2 loaves)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
Footnotes
- 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.
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Reviews
Read all reviews 4650 Ratings
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Most helpful positive review
7/4/2011
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 ...
Most helpful critical review
9/11/2010
Eh this was just okay. Needs to be more moist. Applesauce and a little oil may do the trick
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7/4/2011
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 ...
10/15/2010
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!
8/23/2010
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.
8/18/2011
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 ...
9/11/2010
Eh this was just okay. Needs to be more moist. Applesauce and a little oil may do the trick
9/24/2010
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 ra...
10/12/2010
Made this last night, delicious. My grandchildren loved it and best of all it makes 2 loaves, cause you'll want lots.
9/29/2010
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. Wonde...