This is the best lemon zucchini bread I've ever baked or tasted. The recipe came from a friend of my mom's. She kept raving about this bread she had made while visiting. After I had made it the first time, I could understand why. If I don't put this in the freezer right away, it is gone! Butter is really good on this bread if you aren't worried about the calories and fat.
Ingredients
- 1 teaspoon white sugar
- 2 cups white sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 lemon , zested
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 0.25 teaspoons baking powder
- 2 cups grated zucchini
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Grease 2 loaf pans; sprinkle 1 teaspoon sugar onto the bottom and sides of the greased pans.
-
2
Beat 2 cups sugar, oil, eggs, lemon zest, lemon extract, and vanilla extract together in a large bowl until well combined. Whisk flour, salt, baking soda, and baking powder together in a separate bowl until well mixed; add to sugar-lemon mixture and stir until batter is thick. Fold in zucchini until incorporated. Divide batter between the prepared pans.
-
3
Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Cool loaves in the pans for 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts
Per serving
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