Lemon Rosemary Zucchini Bread Recipes

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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 ROSEMARY ZUCCHINI



Lemon Rosemary Zucchini image

Make and share this Lemon Rosemary Zucchini recipe from Food.com.

Provided by Dancer

Categories     Lemon

Time 22m

Yield 4 serving(s)

Number Of Ingredients 6

1 tablespoon extra virgin olive oil
1 medium yellow bell pepper, diced
2 teaspoons finely minced fresh rosemary
2 cups chopped zucchini (2 medium)
1 -3 teaspoon lemon juice, freshly squeezed (or to taste)
salt & freshly ground black pepper, to taste

Steps:

  • In medium non-stick skillet, heat olive oil over medium heat.
  • Add yellow pepper and rosemary and saute 2 minutes.
  • Add zucchini and salt and pepper, to taste.
  • Continue to saute for another 4 to 5 minutes or until zucchini is just tender.
  • Remove from heat and stir in lemon juice.

Nutrition Facts : Calories 51.8, Fat 3.6, SaturatedFat 0.5, Sodium 7.2, Carbohydrate 4.9, Fiber 1.1, Sugar 1.1, Protein 1.2

LIGHTER LEMON ROSEMARY ZUCCHINI BREAD



Lighter Lemon Rosemary Zucchini Bread image

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

2 cups flour
1 cup whole wheat flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt (omit if using salted butter)
2 tablespoons fresh rosemary, minced
2 eggs
1/4 cup unsweetened applesauce
2 tablespoons unsweetened applesauce
1/4 cup unsalted butter, melted
2 tablespoons olive oil
1 1/4 cups Splenda sugar substitute
1 tablespoon lemon zest
3 cups zucchini, grated and squeezed dry (about 1 pound)

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

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

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