Best Lemon Zucchini Bread Recipes

LEMON ZUCCHINI BREAD

Steps:

• Preheat the oven to 350 degrees Fahrenheit and grease and flour an 8 x 4 inch loaf pan. Set aside.
• Whisk together the flour, salt, baking powder, and baking soda in a large mixing bowl.
• In a separate bowl, whisk together the sugar, lemon zest, eggs, oil and lemon juice until smooth. Gradually stir in the dry ingredients until combined. Next, fold the zucchini into the batter.
• Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes, then turn out onto a wire rack and cool completely.

LEMON ZUCCHINI BREAD

Steps:

• Heat oven to 350 degrees. Spray 4 mini loaf pans (6"x3 1/2") well with cooking spray. You can also use a 9x5 loaf pan.
• In a small bowl combine the flour, baking powder, and salt. Stir with a whisk to break up any clumps. Set aside.
• In a large bowl with a hand blender, or a bowl of a stand mixer, beat the eggs for 30 seconds. Add the sugar and oil and beat together until well combined. About 1 minute until it looks "fluffy" and pale in color.
• Add buttermilk, lemon zest, and lemon juice. Blend together until mixed in.
• Add the shredded zucchini and the bowl of dry ingredients into the wet mixture, and stir gently with a spatula or wooden spoon just until combined and no flour pockets remain.
• Evenly divide the batter between the 4 mini loaf pans (or 9x5). Cook the mini loaf pans for 30-34 minutes and the 9x5 loaf pan for 40-45 minutes. The bread will look done and when gently pressed with a finger will spring back, a toothpick inserted in the middle will also come out clean.
• Let cool for 10 minutes in the loaf pan and then remove the bread to a cooling rack to cool complete.

LEMON ZUCCHINI BREAD

Steps:

• In a medium mixing bowl combine flour, baking soda, baking powder, and salt; set aside.
• In a separate mixing bowl combine sugar, zucchini, cooking oil, egg, lemon juice, and lemon zest. Stir to combine.
• Add dry ingredients to zucchini mixture; stir just until combined.
• Spoon batter into greased bread pan.
• Bake at 350 degrees for 50-55 minutes or until golden brown and set.
• Cool in pan on a wire rack 15 min, then remove from pan and cool completely.
• Once cool, combine ingredients for glaze and drizzle over bread.

LEMON ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F. Grease and flour a 8 x 4 inch loaf pan. Set aside.
• In a large bowl, whisk together the flour, salt, baking powder, and baking soda.
• In another bowl, combine sugar and lemon zest and stir well.
• Add eggs, oil, and lemon juice and stir until smooth. Stir in the dry ingredients until combined.
• Fold the zucchini into the batter and pour the batter into the prepared loaf pan.
• Bake for 45-50 minutes, or until toothpick inserted in the center comes out clean.
• Allow to rest in the pan for 10 minutes before removing the loaf onto a wire cooling rack to cool completely.
• While the bread is cooling, make the glaze by combining the powdered sugar and lemon juice in a small bowl until smooth.
• Drizzle the glaze over the bread. Slice and serve.

LEMON ZUCCHINI BREAD

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.

LEMON ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees and coat two 8 1/2" x 4 1/2" bread pans with baking spray.
• In a large bowl, cream together oil, Greek yogurt, lemon juice and sugar. Once combined, add in eggs, one at a time, beating well after each addition.
• In a separate bowl, sift together flour, baking powder, baking soda, salt. Add in lemon zest, and stir together.
• Add dry ingredients into wet ingredients, and mix just until combined.
• Add in zucchini and vanilla extract, and stir.
• Once combined, divide batter evenly between the two bread pans.
• Bake for 55-60 minutes, or until a cake tester comes out clean.
• Allow to cool at least 10-20 minutes before removing from the pan and placing on a cooling rack.

BEST LEMON ZUCCHINI BREAD

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.

LEMON ZUCCHINI BREAD

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.

BEST LEMON ZUCCHINI BREAD RECIPE-BUTTER YOUR BISCUIT

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.