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

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

Directions

Instructions Checklist
  • 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

Tips

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

214.7 calories; 2.5 g protein; 29.2 g carbohydrates; 23.3 mg cholesterol; 164.5 mg sodium. Full Nutrition

Reviews (51)

Read More Reviews

Most helpful positive review

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
(42)

Most helpful critical review

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
(10)
55 Ratings
  • 5 star values: 41
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
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
(42)
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
(42)
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
(29)
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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
(15)
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
(14)
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
(11)
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Rating: 4 stars
09/27/2010
the recipe calls for 3 cups flour 2 cups sugar Read More
(10)
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
(10)
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
(8)
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
(8)