Rating: 4.5 stars
590 Ratings
  • 5 star values: 435
  • 4 star values: 108
  • 3 star values: 34
  • 2 star values: 5
  • 1 star values: 8

I thought my mom made the best zucchini bread - until I added lemon! This is a wonderful, light zucchini bread that's not too sweet.

Recipe Summary

cook:
45 mins
total:
1 hr
prep:
15 mins
Servings:
12
Yield:
12 servings
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4 inch loaf pan.

    Advertisement
  • In a bowl, beat together the zucchini, sugar, egg, and oil. In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan.

  • Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely.

Editor's Note:

Please note the difference in baking time when using the magazine version of this recipe. 

Nutrition Facts

195 calories; protein 2.3g; carbohydrates 25.2g; fat 9.7g; cholesterol 15.5mg; sodium 164.6mg. Full Nutrition
Advertisement