Best 3 Best 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 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.

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.