Best Lemon Zucchini Crunch Bread Recipes

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LEMONY ZUCCHINI BREAD



Lemony Zucchini Bread image

Flecks of zucchini give a third dimension to the popular lemon and poppy seed combination in this moist quick bread. My family loves this lemon zucchini bread at all times of the year.-Field Editor Carol Funk, Richard, Saskatchewan.

Provided by Taste of Home

Time 1h15m

Yield 2 loaves (16 slices each).

Number Of Ingredients 14

4 cups all-purpose flour
1-1/2 cups sugar
1 package (3.4 ounces) instant lemon pudding mix
1-1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
4 large eggs, room temperature
1-1/4 cups 2% milk
1 cup canola oil
3 tablespoons lemon juice
1 teaspoon lemon extract
2 cups shredded zucchini
1/4 cup poppy seeds
2 teaspoons grated lemon zest

Steps:

  • In a large bowl, combine the flour, sugar, pudding mix, baking soda, baking powder and salt. In another bowl, whisk the eggs, milk, oil, lemon juice and extract. Stir into dry ingredients just until moistened. Fold in the zucchini, poppy seeds and lemon zest. , Pour into 2 greased 9x5-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 187 calories, Fat 8g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 195mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

LEMON ZUCCHINI CRUNCH BREAD



lemon Zucchini Crunch Bread image

One trick I use when baking at high temperatures is half-way or 3/4 time through Baking I place an aluminium oven liner on the lower shelf below my breads that are baking, this way they finish baking through without scorching and stays golden on the bottom. My Kids don't even know it's healthy for them and they Love It because it's a fluffy sweet bread for Breakfast!

Provided by Silvie Dosser @Dosslady

Categories     Sweet Breads

Number Of Ingredients 20

1/3 cup(s) brown or golden sugar
1/3 cup(s) white sugar
1/3 cup(s) vegetable shortening
1/3 cup(s) corn oil
1/3 cup(s) honey
4 1/3 cup(s) rice & arrowroot flour mix
1 teaspoon(s) baking soda and salt
2 tablespoon(s) baking powder
2 cup(s) shredded zucchini
3 - large eggs or 5 eggs whites
1 1/4 cup(s) lukewarm water
2 teaspoon(s) lemon extract
2 teaspoon(s) lemon juice concentrate
CRUNCHY TOPPING
3 tablespoon(s) (becel vegan) gluten free margarine
1/4 cup(s) brown sugar
1 tablespoon(s) lemon juice
3/4 cup(s) oatmeal
1/3 cup(s) shredded zucchini
1/3 cup(s) shredded coconut

Steps:

  • You will need 3 Bowls for Mixing the first being the Biggest. Preheat Oven at 375F
  • In Large Bowl #1 Mix Sugars with Shortening until Fluffy. Add Oil and Honey mix again, set aside.
  • Medium Bowl #2, Mix Flour, Baking Powder, Baking Soda and Salt well with whisk
  • Smaller Bowl # 3, Whisk 3 Large Eggs or 5 Egg Whites Add Lemon Juice and Lemon Extract Add 2 Cups of Shredded Zucchini 1 1/4 cup of Water
  • Gradually alternate adding and mixing ingredients from Bowls #2 and #3 into Bowl #1 with hand mixer at medium speed
  • Spray two bread Pans with Pam for Baking Pour Bread mix into Pans equally
  • set aside to rise for 20 minutes
  • Meanwhile prepare the topping if desired in Microwavable bowl put Margarine, Sugar, Oatmeal and Lemon juice and heat fro 45 to 60 sec
  • Remove from Microwave, mix well ,add coconut and shredded Zucchini, spread topping equally over bread mix in their pans
  • Bake in Oven at 375 ' Fahrenheit for 50 minutes to an hour until golden or a toothpick inserted in center comes out clean.

LEMON ZUCCHINI BREAD



Lemon Zucchini Bread image

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

1 ½ cups shredded zucchini
¾ cup white sugar
1 egg
½ cup vegetable oil
1 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon ground cinnamon
2 teaspoons lemon zest

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

LEMON ZUCCHINI BREAD



Lemon Zucchini Bread image

This bread comes out very moist and even tastes great the next day. It also freezes well. From Old Stone House Bed and Breakfast.

Provided by cookiedog

Categories     Quick Breads

Time 1h5m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 9

3 cups all-purpose flour
1 tablespoon baking powder
1 cup vegetable oil
2 cups sugar
2 tablespoons grated lemon zest
1/4 cup lemon juice
3 eggs
1 lb grated zucchini (about 2 1/2 cups)
1 cup chopped pecans

Steps:

  • Preheat oven to 350. Mix flour and baking powder together in a small bowl. In separate bowl mix oil, sugar, lemon zest, and lemon juice. Add eggs one at a time, beating after each addition. Add flour mixture to egg mixture and mix well. Add zucchini and pecans. Grease two 4 x 8-inch loaf pans and divide batter between them. Bake about 50 mins or until toothpick comes out clean. Cool.

Nutrition Facts : Calories 246.3, Fat 13.2, SaturatedFat 1.7, Cholesterol 23.2, Sodium 56.3, Carbohydrate 30.2, Fiber 1.1, Sugar 17.4, Protein 3.1

LEMON ZUCCHINI BREAD



Lemon Zucchini Bread image

I heard food.com was just begging for, yet, another zucchini bread recipe. This one's from Cook's Illustrated and, as hard as I tried to find it here (almost 900 zucchini bread recipes), it hasn't been posted. Oh, it's healthy because it's got zucchini in it. Now go make it!!! ;-)

Provided by gailanng

Categories     Quick Breads

Time 1h20m

Yield 1 loaf

Number Of Ingredients 11

2 small zucchini, shredded
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cups sugar
6 tablespoons butter, melted and cooled
2 large eggs
1/4 cup plain yogurt
1 tablespoon fresh lemon juice (try adding a little of the zest)

Steps:

  • Adjust an oven rack to the middle position and heat the oven to 375 degrees. Grease the bottom and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out the excess.
  • Shred the zucchini on the large holes of a box grater and drain by squeezing the zucchini between several layers of paper towels.
  • In a large bowl, combine the flour, baking soda, baking powder and salt. Whisk until fully incorporated. Set aside.
  • Whisk together the sugar, yogurt, eggs, lemon juice and melted butter in a 2-cup glass measure until combined. Set aside.
  • Stir the zucchini and the yogurt mixture into the flour mixture until just moistened. Scrape the batter into the prepared pan and smooth the surface with a rubber spatula.
  • Bake until the loaf is golden brown and a skewer inserted in the center comes out clean, 55 to 60 minutes, rotating the pan halfway through baking. Cool in the pan for 10 minutes, then transfer to a wire rack and cool for at least one hour before serving. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.).

Nutrition Facts : Calories 2914.4, Fat 83.9, SaturatedFat 48.8, Cholesterol 563.1, Sodium 3590.2, Carbohydrate 505.9, Fiber 10.6, Sugar 309.7, Protein 44.2

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