Print: Ellen's Lemon Zucchini Bread

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.

Prep

19 min

Cook

21 min

Servings

Difficulty

Medium

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 per serving

Printed from PantryLink · https://pantrylink.app/recipes/ellens-lemon-zucchini-bread