Best 5 Almond Lemon Zucchini Bread Recipes

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.

LEMON ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F, line 9 x 5 loaf pan with unbleached parchment paper and spray with cooking spray. Set aside.
• In a large mixing bowl, add eggs, lemon zest and juice (zest first before squeezing juice), maple syrup, baking powder, baking soda, vanilla extract and salt. Whisk until combined. Mixture will be foamy.
• Add zucchini and almond flour (don't forget to skim the top of measuring cup with a knife) . Mix gently with spatula to combine.
• Pour batter into previously prepared loaf pan and bake for 50 minutes or until the toothpick inserted in the middle comes out clean.
• Remove bread from the oven and transfer to a cooling rack to cool off for 10 minutes. Holding onto the flaps of parchment paper remove bread from a loaf pan and let it cool off completely before slicing with sharp serrated knife.

ZUCCHINI ALMOND BREAD RECIPE BY TASTY

Steps:

• Mix all of the dry ingredients (flour, salt, baking soda, cinnamon, nutmeg, chopped almonds) in a bowl, and set aside.
• Preheated oven at 350ºF (175ºC).
• In a new bowl, combine pineapple, eggs, vegetable oil, sugar, brown sugar, zucchini, and vanilla, and mix well.
• Pour the dry ingredients gradually into the wet ingredients bowl, and mix them until smooth.
• Spray your baking pan and pour in the mixture, top with sliced almonds.
• Bake for 60 minutes (times may vary depending on oven), and check for doneness with a toothpick.
• While baking, mix your glaze ingredients together until smooth.
• Let the bread cool down, drizzle with the glaze!
• Enjoy!

ALMOND LEMON ZUCCHINI BREAD

Steps:

• Beat eggs with a whisk in a large mixing bowl.
• Add sugar, oil, yogurt, extracts, lemon juice and zucchini.
• Add flours, baking powder and soda, and salt.
• Spray 3 small loaf pans with cooking spray and pour batter into loaf pans.
• Sprinkle each loaf with turbinado sugar and sliced almonds.
• Bake at 350 degrees for 1 hour.

ZUCCHINI ALMOND BREAD

Steps:

• 1. Preheat the oven to 350 degrees F. Butter and flour a 9 by 5 by 3-inch loaf pan. Trim the ends off the zucchini and grate on the large holes of a box grater. Toss with 2 tablespoons sugar and place in a colander set over a bowl. Let stand 15 minutes.
• 2. Meanwhile, in a food processor, finely grind 1/4 cup almonds and set aside. Roughly chop the remaining 1/4 cup nuts and reserve. In a medium bowl, whisk the ground almonds with 1 cup flour, baking soda, and 1/4 teaspoon fine salt. In another bowl whisk the remaining 2/3 cup sugar with the vegetable oil, eggs, honey, and vanilla until the sugar dissolves. Stir in the flour mixture until just combined.
• 3. Using your hands, firmly squeeze handfuls of the grated zucchini to remove excess water and add the drained zucchini to the batter along with the reserved chopped almonds and lemon zest. Stir a few times to incorporate into the batter and transfer batter to the prepared loaf pan.
• 4. Bake until golden brown and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool in the pan, on a wire rack for 10 minutes. Turn the bread out of the pan and cool completely on the rack. Serve.