Lemony Zucchini Bread Recipes

LEMON ZUCCHINI CAKE

Steps:

• Preheat oven to 350°F.
• Spray a loaf pan with baking spray and line with parchment paper. Set aside.
• Combine flour, baking powder, and salt in a medium bowl and whisk together. Set aside.
• In a large bowl, combine the sugar and olive oil. Whisk to combine.
• Add eggs and almondmilk and whisk together.
• Add lemon juice and vanilla extract and stir to combine.
• Add flour mixture and stir just until incorporated.
• Fold in zucchini and lemon zest.
• Pour batter into the prepared pan and bake for 45 to 55 minutes or until an inserted toothpick comes out with moist crumbs. The top of the cake should look dry.
• Place the loaf on a cooling rack and cool for 15 minutes. Use the parchment paper to carefully life the cake from the pan. Let cool completely on rack.

LEMONY ZUCCHINI BREAD

Steps:

• In 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 peel.
• Pour into 2 greased 9-inch by 5-inch by 3-inch loaf pans.
• Bake at 350 degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pans to wire racks to cool completely.

LEMONY ZUCCHINI BREAD

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.

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:

• 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:

• 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.

LOW FODMAP LEMON ZUCCHINI BREAD

Steps:

• For the Bread: Position rack in middle of oven. Preheat oven to 350°F (180°C). Coat the inside of an 8-inch by 4-inch (20 cm by 10 cm) loaf pan with nonstick spray, then line bottom with parchment paper, allowing over-hang on both sides. Spray the parchment.
• In a large mixing bowl combine flour, baking soda, baking powder and salt to aerate and combine. Make a well in the center; set aside.
• In a separate mixing bowl combine zucchini, sugar, oil, egg, lemon juice, and lemon zest. Whisk to combine.
• Pour wet ingredients over the dry and use a stir and fold action to mix just until combined. Scrape batter into prepared pan.
• Bake for 40 to 45 minutes or until light golden brown and a bamboo skewer inserted in the center comes out clean. Cool in pan on a wire rack until just warm, then remove from pan, peel away parchment and cool completely.
• For the Glaze: Whisk together the confectioners' sugar and lemon juice and drizzle over cooled bread. Bread is ready to eat or may be stored in an airtight container at room temperature for up to 3 days.

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 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:

• 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.

AMAZING LEMON ZUCCHINI BREAD RECIPE

Steps:

• Prepare the Oven and Pan - Preheat the oven to 350 degrees Fahrenheit. Grease and flour the pan.
• Combine Dry Ingredients - In a large bowl, combine flour, baking soda, baking powder, and salt.
• Beat Ingredients - Using an electric mixer, beat together the sugar, oil, eggs and half of the cream cheese. Gradually add in the dry ingredients, mixing every time.
• Add the Zucchini and Lemon - Grate the zucchini and add it to the mix. Add the lemon zest and three tablespoons of lemon juice, mixing thoroughly.
• Bake the Bread - Bake the bread for 40-45 minutes. Stick a toothpick to check if the bread is done if the toothpick comes out clean the bread is done. Cool for 15 minutes then remove the bread from the pan and let it cool on the wire rack.
• Make the Drizzle - While the bread is baking, mix the powdered sugar, remaining lemon juice and remaining cream cheese together. Mix until the drizzle is smooth. Allow the bread to cool completely before adding the drizzle, then let the bread stand until the drizzle is firm before cutting.
• For an extra lemon kick, add some lemon zest to the top before serving. This is a delicious sweet bread that is great for parties.

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.

LEMON-POPPY SEED ZUCCHINI BREAD

Steps:

• Preheat oven to 350°F. Grease bottom and 1/2 inch up sides of a 9×5-inch loaf pan. In a medium bowl stir together flour, poppy seeds, baking powder, baking soda, and salt.
• In a large bowl beat 1 cup of the sugar, the butter, and canola oil with a mixer on medium until light and fluffy. Add sour cream and lemon zest; beat until smooth. Beat in eggs, one at a time, until combined. Stir in zucchini. Add flour mixture to zucchini mixture. Fold just until combined (batter may be lumpy). Spoon into prepared pan. If desired, sprinkle with additional poppy seeds.
• Bake 60 to 65 minutes or until a toothpick inserted in center comes out clean. Cool in pan 15 minutes.
• Meanwhile, in a small microwave-safe bowl combine lemon juice and the remaining 2 Tbsp. sugar. Microwave 30 seconds or until hot. Stir until sugar is dissolved. Brush loaf with lemon syrup; cool completely. Wrap and store overnight before slicing. Serves 12.

LEMON ZUCCHINI BREAD RECIPE

Steps:

• Preheat oven to 350 degrees. Spray a 9x5-inch metal loaf pan with baking spray (or use butter and flour), set aside.
• In a large mixing bowl, whisk together the melted butter, sugar, milk and sour cream. Add the zucchini, lemon zest, vanilla and egg, mix until combined.
• In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Using a rubber spatula or wooden spoon, gently fold the dry ingredients into the wet ingredients, mixing just until combined.
• Pour the batter into the prepared loaf pan. Spread the top of the batter to create a smooth, even layer.
• Place in the oven to bake for 45-55 minutes or until a toothpick inserted into the center of the bread comes out clean. Remove from the oven and allow to cool in the pan for 15 minutes before removing and transferring the loaf to a wire rack to cool completely.

LEMONY ZUCCHINI BREAD

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.

LEMON ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees. Grease an 8.5 x 4.5 with butter, or spray with cooking spray.
• In a large bowl, stir together flour, baking soda, baking powder, salt, brown sugar, and sugar.
• Then, stir in zucchini, vegetable oil, eggs, vanilla, 3 tbsp of lemon juice and zest of 1.5 lemons. Stir again until well combined. Pour into prepared baking pan.
• Bake for 50-55 minutes, or until knife inserted into center of loaf comes out clean.
• Remove from oven and let cool completely before removing from pan.
• In a small bowl, stir together powdered sugar and lemon zest. Stir in lemon juice, 1/2 tbsp at a time, until desired consistency and taste is reached.
• Pour glaze over top of bread. Save some to use on individual slices, just before serving, as desired.

LEMONY ZUCCHINI BREAD

Steps:

• Assemble and attach rotor slicer/shredder using fine shredder cone (no 1) Turn to speed 4 and shred zucchini. Measure out 2 cups and set aside. Place sugar, butter, and eggs in bowl. Attach bowl and flat beater. Turn to speed 4 and beat 45 seconds. Stop and scrape bowl. Combine flour, cinnamon, soda, salt, and baking powder. add flour mixture to bowl. Turn to speed 2 and mix 15 seconds. Stop and scrape bowl. Add zucchini and lemon peel and mix on speed 2 for 2 to 15 seconds. Spread batter into two greased and floured 8 1/2x4 1/2x2½-inch loaf pans. Bake at 350℉ (180℃) for 50 to 60 minutes. Remove from pans and cool on wire rack.

LEMON ZUCCHINI BREAD

Steps:

• Preheat oven to 350℉ and grease an 8x4.5 loaf pan.
• Squeeze the grated zucchini in a kitchen towel to remove excess liquid and set aside. You want to get rid of most of the excess liquid, but don't dehydrate it completely.
• In a small mixing bowl, stir together the Keto Chow, coconut flour, and baking powder.
• In a large mixing bowl, beat the eggs until frothy, then beat in the avocado oil, granulated sweetener, and lemon zest.
• Mix the dry ingredients into the wet ingredients, then stir the zucchini into the batter.
• Pour the batter into the prepared loaf pan and place on a rack set in the center of the oven.
• Bake for about 50 minutes, until the loaf is golden and a tester comes clean from the center of the cake.
• Place the cake on a cooling rack and cool completely.
• While the cake is cooling, make the frosting. In a large mixing bowl, beat the cream cheese with an electric mixer until it's light and has increased in volume.
• Add the powdered sweetener and the extracts and beat until light and fluffy.
• When the cake is completely cool, frost it with the cream cheese frosting.
• Cake will keep, tightly wrapped, in the refrigerator for up to five days.