LEMON ZUCCHINI BREAD
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.
Provided by REBECITA
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4 inch loaf pan.
- 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.
Nutrition Facts : Calories 194.7 calories, Carbohydrate 25.2 g, Cholesterol 15.5 mg, Fat 9.7 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 1.6 g, Sodium 164.6 mg, Sugar 12.8 g
BEST LEMON ZUCCHINI BREAD
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
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
GLAZED LEMON ZUCCHINI BREAD
Delicious glazed lemon zucchini bread recipe that is soft, moist, filled with grated zucchini and lemon juice, and topped with a lemony glaze.
Provided by Kathy
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Mix flour, baking powder, and salt together in a medium bowl and set aside.
- Beat eggs in a large bowl. Add sugar and oil until well blended. Add buttermilk, lemon juice, and lemon zest and blend together. Fold in zucchini until it is mixed well. Add flour mixture and blend together until well combined. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 40 to 45 minutes.
- While loaf is still warm, combine powdered sugar, lemon juice, and milk in a bowl for glaze and spoon over bread. Let glaze set up before cutting and serving.
Nutrition Facts : Calories 439 calories, Carbohydrate 70.3 g, Cholesterol 47.3 mg, Fat 15.8 g, Fiber 0.8 g, Protein 5.3 g, SaturatedFat 1.6 g, Sodium 303.9 mg, Sugar 41.6 g
LEMON PISTACHIO ZUCCHINI BREAD
A moist zucchini bread with lemon and pistachio for a unique flavor.
Provided by LIZZY217
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 2h10m
Yield 20
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
- Mix flour, baking soda, and salt in a bowl. Beat eggs, sugar, and vegetable oil together in another bowl; stir in yogurt, lemon zest, lemon juice, and vanilla extract. Gradually stir flour mixture into wet ingredients until just moistened; fold zucchini and pistachios into batter. Pour batter evenly into prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 292.9 calories, Carbohydrate 34.5 g, Cholesterol 37.6 mg, Fat 15.3 g, Fiber 1.4 g, Protein 5.3 g, SaturatedFat 2.2 g, Sodium 257.8 mg, Sugar 16.3 g
LEMON POPPY SEED ZUCCHINI BREAD
A little heavier than regular zucchini bread but so delicious!
Provided by Diana Karolak
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h15m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9x5-inch loaf pans.
- Beat eggs in a large bowl. Add zucchini, sugar, oil, lemon extract, and poppy seeds; stir to combine. Add flour, baking powder, cinnamon, and salt; mix thoroughly. Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, about 1 hour.
Nutrition Facts : Calories 181.3 calories, Carbohydrate 26.1 g, Cholesterol 20.5 mg, Fat 7.6 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 1.3 g, Sodium 187.9 mg, Sugar 14 g
ZUCCHINI BREAD WITH LEMON HONEY BUTTER
Provided by Food Network Kitchen
Time 1h25m
Yield 2 loaves
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Grease two 9-by-5-inch loaf pans. In large bowl beat together the eggs, oil, sugar and vanilla. Slowly add zucchini. Add lemon zest and mix thoroughly.
- In a separate large bowl combine flour, baking soda, baking powder, cinnamon and salt. Slowly add zucchini mixture until completely combined. Divide the batter between the prepared loaf pans. Bake until a toothpick comes out clean and the sides have started to brown, about 45 minutes. Let cool on a rack 15 minutes. Unmold and serve warm or at room temperature sliced with the Lemon Honey Butter.
- In a small bowl, combine the butter, honey and lemon zest and mix together well.
ZUCCHINI-PECAN-DATE QUICK BREAD WITH LEMON GLAZE
Brighten up this zucchini bread loaded with dates and pecans by pouring on a fresh lemon glaze.
Provided by Food Network Kitchen
Categories dessert
Time 2h45m
Yield 1 regular loaf or 3 mini loaves
Number Of Ingredients 18
Steps:
- For the quick bread: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
- Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the dates and pecans and toss together. Set aside.
- Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded zucchini. Fold this mixture into the flour mixture until just incorporated.
- Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
- For the lemon glaze: Whisk together the confectioners' sugar, milk and lemon zest and juice in a small bowl.
- Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.
LEMON BLUEBERRY ZUCCHINI BREAD
Oh man, this is an irresistible quick bread. Made with simple ingredients, it's filled with fresh blueberry and notes of lemon. Shredded zucchini helps to keep this flavorful bread very moist. It's kind of a cross between bread and cobbler. Every bite is heavenly.
Provided by Dana Ramsey
Categories Sweet Breads
Time 1h50m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350° and lightly grease 2 loaf pans. In a large bowl beat eggs, oil, vanilla, and sugar. (I did this by hand),
- 2. Fold in the zucchini.
- 3. Beat in the flour, salt, baking powder, baking soda, and cinnamon (did one cup at a time and then added the salt, baking powder, baking soda, and cinnamon to the last cup of flour).
- 4. Gently fold in the blueberries and zest.
- 5. Transfer the batter to your loaf pans.
- 6. Bake for about an hour and ten minutes.
- 7. The time may vary depending on your oven. Just check it and if a knife inserted in the center comes out clean it's done.
- 8. Cool in the pan for 25 minutes on a rack.
- 9. Then remove from pans and finish cooling on the rack.
ZUCCHINI-HAZELNUT-APRICOT QUICK BREAD WITH LEMON GLAZE
Add a little zing to this zucchini-hazelnut bread with dried apricots and a lemon glaze.
Provided by Food Network Kitchen
Categories dessert
Time 2h45m
Yield 1 regular loaf or 3 mini loaves
Number Of Ingredients 18
Steps:
- For the quick bread: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
- Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the dried apricots and hazelnuts and toss together. Set aside.
- Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded zucchini. Fold this mixture into the flour mixture until just incorporated.
- Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
- For the lemon glaze: Whisk together the confectioners' sugar, milk and lemon zest and juice in a small bowl.
- Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.
OLIVE OIL ZUCCHINI BREAD WITH LEMON & CARDAMOM
Light, moist, and subtly flavored, this zucchini bread is our new family favorite.
Provided by Kare for Kitchen Treaty
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees Fahrenheit. Rub a 8" x 5" loaf pan with olive oil or spray with an oil mister.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cardamom.
- In a medium bowl, whisk together the olive oil, maple syrup, and brown sugar until blended. Add the eggs and beat until mixed well. Stir in the lemon zest and vanilla.
- Pour the wet ingredients over the dry ingredients and mix just until incorporated. The batter will be fairly thick. Fold in the zucchini with a spatula.
- Pour the batter into the loaf pan and smooth the top with a spatula.
- Bake until golden brown, springy when you poke the top, and a toothpick or skewer inserted into the center comes out clean, 40-50 minutes.
- This zucchini bread keeps well wrapped up at room temperature for 3-4 days. Make multiple loaves to wrap tightly and freeze for tasty zucchini bread all year long!
LOW FAT LEMON ZUCCHINI BREAD
This was in my email today from http://lowfatcooking.about.com. I love just about anything that can be made with zucchini!
Provided by Vino Girl
Categories Quick Breads
Time 1h20m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F
- Coat a 9 x 5-inch loaf pan with nonstick cooking spray.
- Add flour to a large bowl, followed by the sugar, baking powder, baking soda, salt and nutmeg; stir well with a wire whisk.
- In another bowl, combine the zucchini, oil, egg and egg white, vanilla, lemon zest and yogurt.
- Add zucchini mixture to flour mix, combining until just moist.
- Pour into loaf pan and bake for 55 minutes to an hour, or until a toothpick inserted in the middle comes out clean.
GLAZED LEMON ZUCCHINI BREAD
So lemony !! It's like a bread but kind of like a cake. The glaze makes is super delicious!
Provided by Maggie M
Categories Other Desserts
Number Of Ingredients 14
Steps:
- 1. NOTE *** if you do not have cake flour on hand you can make your own by following these directions. For every 1 cup of AP flour, remove 2 tablespoons of the flour. Replace with 2 tablespoons of cornstarch. Run through a sifter at least 4 times to be certain the flour and cornstarch are very well blended.
- 2. Mix flour, salt and baking powder in a medium bowl and set aside. Preheat oven to 350*.
- 3. In a large bowl, beat eggs until frothy. Add oil and sugar and beat until well blended. Add lemon juice, buttermilk and lemon zest to this mixture and stir to combine. Fold in zucchini until it is thoroughly mixed.
- 4. Add dry mixture to the wet mixture and blend all together until well combined. Pour batter into greased 11x7 baking dish or divide into 2 loaf pans. Bake at 350 for 35 - 40 minutes.
- 5. When you pull the bread out of the oven get the glaze mixed together. Put powdered sugar into a small bowl. Slowly add lemon juice until you get a glaze consistency. While the bread is still warm, pour the glaze over top and spread to cover. When the bread cools and the glaze is set up similar to a glazed donut, cut a piece, sit back and enjoy!
ALMOND LEMON ZUCCHINI BREAD
Because I love the taste of lemon and almonds together and a had a large zucchini to use up, I took a recipe from the Canada Bed & Breakfast Hosts and put my own twist on it.
Provided by Annz Recipez
Categories Quick Breads
Time 1h20m
Yield 3 small loaves, 30 serving(s)
Number Of Ingredients 18
Steps:
- Beat eggs with a whisk in a large mixing bowl.
- Add sugar, oil, yogurt, extracts, lemon juice and zucchini.
- Add flours, baking powder and soda, and salt.
- Spray 3 small loaf pans with cooking spray and pour batter into loaf pans.
- Sprinkle each loaf with turbinado sugar and sliced almonds.
- Bake at 350 degrees for 1 hour.
Nutrition Facts : Calories 117.9, Fat 3.7, SaturatedFat 0.5, Cholesterol 14.1, Sodium 157.3, Carbohydrate 18.7, Fiber 1.2, Sugar 8.8, Protein 3
ZUCCHINI LEMON POPPYSEED BREAD
I wanted to try something a little different when I found several containers of poppy seeds while organizing my spice cabinet. Since it was summertime and zucchini was coming in droves, this is what I came up with. I based this off of recipe #17123, but made enough changes thought it was worth adding my own version. This would probably be delicious with a lemon glaze as well. Enjoy!!
Provided by jesrn2000
Categories Breads
Time 1h20m
Yield 2 Loaves
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- In a medium bowl, combine flours, soda, powder, cinnamon & poppy seeds; set aside.
- In a large bowl, combine sugar, eggs, oil, milk, lemon juice, zest & salt.
- Mix dry ingredients into wet until combined.
- Stir in shredded zucchini.
- Divide batter into 2 regular-sized greased and floured loaf pans (I make a parchment paper sling longways in the pans to help the breads come out more easily).
- Bake for approximately one hour, turning temp down to 350 for last 15 minutes or so if loaves are getting too brown.
- Cool for 10 minutes in pans, then place on a rack to cool completely.
HEALTHIER LEMON ZUCCHINI BREAD
A healthier alternative to some of the other zucchini breads out there that still tastes great!
Provided by DAWERI
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h20m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease 3 mini-loaf pans.
- Beat zucchini, agave nectar, egg, coconut oil, applesauce, lemon juice, and lemon zest together with an electric mixer in a bowl until smooth. Whisk flour, cinnamon, salt, baking soda, and baking powder together in a bowl; mix into zucchini mixture until batter is just combined. Pour batter into the prepared loaf pans.
- Bake in the preheated oven until a knife inserted in the center comes out clean, 30 to 40 minutes. Cool bread in pans for 10 minutes before turning onto a wire rack to cool completely.
Nutrition Facts : Calories 283.2 calories, Carbohydrate 46 g, Cholesterol 31 mg, Fat 10.5 g, Fiber 5.7 g, Protein 5.6 g, SaturatedFat 8.2 g, Sodium 335.6 mg, Sugar 21.8 g
GLAZED LEMON ZUCCHINI BREAD RECIPE - (4.2/5)
Provided by luv2ropenride
Number Of Ingredients 14
Steps:
- Mix flour, salt and baking powder in a medium bowl and set aside. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together. Fold in zucchini until it is mixed well. Add dry mixture to the wet mixture and blend all together until well combined. Pour batter into greased 9x5 loaf pan. Bake at 350 for 40-45 minutes. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.
GLUTEN-FREE LEMON ZUCCHINI BREAD
Zucchini and lemon together make a delicious bread for tea time, breakfast or a snack!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 3h45m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Lightly grease bottom only of 9x5-inch loaf pan, or spray with cooking spray.
- In large bowl, beat granulated sugar and eggs with electric mixer on medium speed until well blended. Add oil and vanilla; beat until smooth.
- In medium bowl, mix flour blend, baking powder, baking soda and salt. Gradually beat into egg mixture on low speed until blended. Stir in zucchini, lemon peel and 2 tablespoons lemon juice. Pour batter into pan.
- Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to cooling rack; cool completely, about 2 hours.
- In small bowl, mix powdered sugar and enough lemon juice to make glaze of drizzling consistency. Spread over bread, letting some drizzle down sides. Store covered in refrigerator.
Nutrition Facts : Calories 240, Carbohydrate 35 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Slice, Sodium 270 mg, Sugar 22 g, TransFat 0 g
LIGHTER LEMON ROSEMARY ZUCCHINI BREAD
This is an adaptation of a recipe I found on simplyrecipes.com. To make it diabetes friendly, I cut back on the oil and replaced the sugar with Splenda. I also swapped one cup of the flour for whole wheat flour so that it won't cause such a blood sugar spike after eating it. The prep time is an estimate. I seem to be slow with prep, but you may find that it doesn't take as long as it takes me.
Provided by Paris D
Categories Breads
Time 1h45m
Yield 20 slices
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Prepare two 4x9-inch loaf pans, either coating with butter or spraying with baking spray.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and rosemary.
- Beat the eggs in a mixer (or by hand) until frothy. Beat in all of the applesauce. Beat in the melted butter and olive oil. Beat in the Splenda. Stir in the lemon zest and grated zucchini.
- Add the dry ingredients to the wet, a third at a time, stirring after each incorporation.
- Divide batter/dough into two loaf pans.
- Bake in a 350°F oven for 45 to 50 minutes. Test after 40 minutes. If you gently press down on the surface of the loaf, it should bounce back, and a bamboo skewer inserted into the center should come out clean.
- Remove from the oven. Let cool for a few minutes and then remove the loaves from their pans to cool on a rack.
Nutrition Facts : Calories 122.9, Fat 4.5, SaturatedFat 1.9, Cholesterol 24.7, Sodium 202.5, Carbohydrate 18.4, Fiber 1.3, Sugar 3.9, Protein 3
LEMON-MAPLE ZUCCHINI BREAD
I haven't tried this yet, but I'm posting here so I don't lose this recipe because it looks so good! The recipe comes from The Maple Syrup Cookbook by Ken Haedrich.
Provided by Whisper
Categories Quick Breads
Time 1h20m
Yield 1 large loaf
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Grease 9" x 5" loaf pan and set aside.
- Beat the eggs with an electric mixer for 2 minutes.
- Gradually add the maple syrup, oil, vanilla, and lemon zest.
- Stir in the zucchini.
- Combine the unbleached and wheat flours, baking powder, and salt in a large bowl.
- Make a well in the center, then stir in the zucchini mixture.
- Blend just until smooth, then turn into the prepared pan.
- Bake for 50 to 60 minutes, until a tester inserted into the center comes out clean.
- Cool in the pan for 5 to 10 minutes, then remove and cool completely on a wire rack.
Nutrition Facts : Calories 3138.3, Fat 128.9, SaturatedFat 19.8, Cholesterol 558, Sodium 2524.2, Carbohydrate 451.3, Fiber 19.8, Sugar 197.1, Protein 56.5
LEMON-GLAZED ZUCCHINI QUICK BREAD
Make and share this Lemon-Glazed Zucchini Quick Bread recipe from Food.com.
Provided by dicentra
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Lightly spoon flour into dry measuring cups, level with knife. Combine flour and next 6 ingredients in a large bowl; make a well in center of mixture.
- Combine zucchini, milk, oil, rind, and egg in a bowl; add the flour mixture. Stir just until moist.
- Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray (or muffin tins, half baking time).
- Bake at 350 for 55 minutes or until a toothpick inserted in the middle comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan and cool completely on wire rack.
- Combine powdered sugar and lemon juice; stir with a whisk. Drizzle over loaf.
Nutrition Facts : Calories 276.2, Fat 6.4, SaturatedFat 0.7, Cholesterol 21.8, Sodium 266.3, Carbohydrate 51.1, Fiber 1.2, Sugar 27.8, Protein 4.2
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