Best Best Lemon Zucchini Bread Recipes

BEST LEMON ZUCCHINI BREAD

Best Lemon Zucchini Bread image

This lemon zucchini bread has wowed every person my Mom made it for, and she has now passed this tried-and-true recipe to me, with the same results. If you are tempted to skip the nutmeg, don't! It's the secret ingredient that makes this bread pop. This loaf won't last a day in your house, so it's best to double or triple the recipe to ensure everyone gets a slice! The loaf freezes well, just slice before freezing.

Provided by Littldot

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 1h15m

Yield 12

Number Of Ingredients 11

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
⅛ teaspoon ground nutmeg
1 egg
¾ cup white sugar
½ cup milk
½ cup vegetable oil
1 lemon, zested and juiced
1 cup grated and squeezed zucchini

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
Mix flour, baking powder, baking soda, salt, and nutmeg together in a bowl.
Beat egg with sugar, milk, oil, and lemon juice in another bowl. Pour into the dry ingredients and add lemon zest and zucchini. Stir with a fork until moist, but very thick. Pour into the prepared pan and smooth the top.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.

Nutrition Facts : Calories 219.6 calories, Carbohydrate 30.5 g, Cholesterol 16.3 mg, Fat 10 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 242.3 mg, Sugar 13.2 g

BEST LEMON ZUCCHINI BREAD RECIPE-BUTTER YOUR BISCUIT

Best Lemon Zucchini Bread Recipe-Butter Your Biscuit image

This Lemon Zucchini Bread Recipe is so moist and delicious. This is a quick snack or grab and go breakfast that your family is sure to love!

Provided by @MakeItYours

Number Of Ingredients 15

Ingredients

1 cup powdered sugar
1 tablespoon fresh lemon juice
1 3/4 cups of flour
3/4 cups sugar
1 (3.5) instant lemon pudding box
3/4 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
3/4 cup milk
1/2 cup vegetable oil
2 tablespoons lemon juice
1 teaspoon vanilla
1 cup shredded zucchini
zest of one lemon

Steps:

Preheat oven to 350 degrees spray 1 8x4 loaf pan with nonstick spray
In a large bowl, combine the flour, pudding mix, baking soda and powder and salt.
In another bowl, whisk together the sugar, eggs, milk, oil, lemon juice and extract.
Stir into the dry ingredients until just moistened.
Fold in the zucchini, lemon zest
Pour batter into loaf pan.
Bake for 50-55 minutes or until a toothpick comes out clean.
Cool for 15 minutes before removing from pan to cool completely.
In small bowl, mix powdered sugar and lemon juice until well blended. Drizzle icing over cooled loaf. If you have icing left over just store in a container in the refrigerator.