LEMONY ZUCCHINI BREAD
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
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 BREAD
Try your hand at something new, and surprise them all with this Lemon-Zucchini Bread recipe. Incorporating a delicious mix of sweet and citrusy flavors, one slice of this Lemon-Zucchini Bread is enough to put a smile on anyone's face!
Provided by My Food and Family
Categories Home
Time 2h5m
Yield 16 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350°F.
- Combine first 4 ingredients. Beat granulated sugar, oil eggs and half the cream cheese until blended. Gradually add flour mixture, mixing well after each addition. Stir in zucchini, lemon zest and 3 Tbsp. lemon juice.
- Pour into greased and floured 9x5-inch loaf pan.
- Bake 40 to 45 min. or until toothpick inserted in center comes out clean. Cool 15 min. Remove from pan to wire rack; cool completely.
- Mix powdered sugar with remaining cream cheese and lemon juice until blended; drizzle over bread. Let stand until glaze is firm before slicing bread to serve.
Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
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
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.
Nutrition Facts : Calories 239 kcal, Carbohydrate 35 g, Protein 2 g, Fat 10 g, Cholesterol 27 mg, Sodium 161 mg, Sugar 22 g, ServingSize 1 serving
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
LEMON ZUCCHINI BREAD
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
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
LEMON- ZUCCHINI BREAD
made this today.. it's so good. and HEALTHY. low fat, low calorie!!
Provided by Granola Girl
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 12
Steps:
- heat over to 350 and grease loaf pan.
- put flour, baking soda, baking powder, salt and ginger in bowl set aside.
- in medium bowl beat the two egg whites
- beat into the eggs in this order, 1 cup splenda, 1/2 cup yogurt, 2 tablespoons lemon juice.
- stir into egg mixture, the zest of one lemon, 1 zucchini grated (not peeled), the rest of flour mixture and raisins
- bake for about an hour or so.
- enjoy!
Nutrition Facts : Calories 82.9, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.2, Sodium 230, Carbohydrate 17.9, Fiber 2.9, Sugar 3, Protein 4
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