LEMON ZUCCHINI BREAD
This healthy Lemon Zucchini Bread recipe is super moist with a delicious burst of zingy, zesty lemon flavor, nutrient-dense almond flour, and a hidden green veggie - sure to be a family favorite! This lemon bread is also naturally gluten-free, refined sugar-free, oil-free, wheat flour-free, and can be enjoyed as a snack, breakfast, or dessert!
Provided by Olena Osipov
Categories Muffins and Quick Bread
Time 58m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F, line 9 x 5 loaf pan with unbleached parchment paper and spray with cooking spray. Set aside.
- In a large mixing bowl, add eggs, lemon zest and juice (zest first before squeezing juice), maple syrup, baking powder, baking soda, vanilla extract and salt. Whisk until combined. Mixture will be foamy.
- Add zucchini and almond flour (don't forget to skim the top of measuring cup with a knife) . Mix gently with spatula to combine.
- Pour batter into previously prepared loaf pan and bake for 50 minutes or until the toothpick inserted in the middle comes out clean.
- Remove bread from the oven and transfer to a cooling rack to cool off for 10 minutes. Holding onto the flaps of parchment paper remove bread from a loaf pan and let it cool off completely before slicing with sharp serrated knife.
Nutrition Facts : ServingSize 1 slice, Calories 280 kcal, Sugar 12 g, Sodium 254 mg, Fat 20 g, SaturatedFat 2 g, Carbohydrate 20 g, Fiber 4 g, Protein 10 g, Cholesterol 49 mg
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 ALMOND BREAD
Provided by Food Network Kitchen
Time 2h40m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 350 degrees F. Butter and flour a 9 by 5 by 3-inch loaf pan. Trim the ends off the zucchini and grate on the large holes of a box grater. Toss with 2 tablespoons sugar and place in a colander set over a bowl. Let stand 15 minutes.
- 2. Meanwhile, in a food processor, finely grind 1/4 cup almonds and set aside. Roughly chop the remaining 1/4 cup nuts and reserve. In a medium bowl, whisk the ground almonds with 1 cup flour, baking soda, and 1/4 teaspoon fine salt. In another bowl whisk the remaining 2/3 cup sugar with the vegetable oil, eggs, honey, and vanilla until the sugar dissolves. Stir in the flour mixture until just combined.
- 3. Using your hands, firmly squeeze handfuls of the grated zucchini to remove excess water and add the drained zucchini to the batter along with the reserved chopped almonds and lemon zest. Stir a few times to incorporate into the batter and transfer batter to the prepared loaf pan.
- 4. Bake until golden brown and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool in the pan, on a wire rack for 10 minutes. Turn the bread out of the pan and cool completely on the rack. Serve.
Nutrition Facts : Calories 250 calorie, Fat 13 grams, SaturatedFat 1.5 grams, Cholesterol 50 milligrams, Sodium 150 milligrams, Carbohydrate 32 grams, Fiber 2 grams, Protein 5 grams
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
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
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