Lemon Maple Zucchini Bread Recipes

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MAPLE ZUCCHINI BREAD



Maple Zucchini Bread image

A moist zucchini bread with the flavor of maple.

Provided by Marian Collins

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Yield 24

Number Of Ingredients 12

3 eggs
1 cup vegetable oil
1 cup packed brown sugar
1 cup white sugar
3 teaspoons maple flavored extract
2 ½ cups all-purpose flour
½ cup wheat germ
2 teaspoons baking soda
2 teaspoons salt
½ teaspoon baking powder
2 cups grated zucchini
1 cup chopped walnuts

Steps:

  • In a mixing bowl, beat the 3 eggs; add oil, sugars and flavoring, mixing until foamy. Blend in the flour, wheat germ, baking powder, soda, and salt. Stir in zucchini and nuts. Pour batter into 2 greased bread pans
  • Bake at 325 degrees F (165 degrees C) for 1 hour. Cool.

Nutrition Facts : Calories 248 calories, Carbohydrate 29.6 g, Cholesterol 23.3 mg, Fat 13.3 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 1.7 g, Sodium 321.8 mg, Sugar 17.7 g

LEMON-MAPLE ZUCCHINI BREAD



Lemon-Maple Zucchini Bread image

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

3 eggs
1 cup pure maple syrup
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 lemon, zest of, finely grated
1 1/2 cups grated zucchini or 1 1/2 cups summer squash
1 1/2 cups unbleached flour
1 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt

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

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

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

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

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