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    You are in: Home / Recipes / Almond Lemon Zucchini Bread Recipe
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    Almond Lemon Zucchini Bread

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Annz Recipez's Note:

    Because I love the taste of lemon and almonds together and a had a large zucchini to use up, I took a recipe from the Canada Bed & Breakfast Hosts and put my own twist on it.

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    Serves: 30


    small l ...

    Units: US | Metric


    1. 1
      Beat eggs with a whisk in a large mixing bowl.
    2. 2
      Add sugar, oil, yogurt, extracts, lemon juice and zucchini.
    3. 3
      Add flours, baking powder and soda, and salt.
    4. 4
      Spray 3 small loaf pans with cooking spray and pour batter into loaf pans.
    5. 5
      Sprinkle each loaf with turbinado sugar and sliced almonds.
    6. 6
      Bake at 350 degrees for 1 hour.

    Ratings & Reviews:

    • on April 19, 2010


      This was a good bread, but a little dry. I added some extra lemon zest and used plain yogurt. I also skipped the topping, using some brown sugar only instead. I like the idea of almonds and lemon in a zucchini bread, but this was a bit dense--maybe my mistake since I used only one large bread pan since I didn't have small loaf pans, and it had to bake a bit longer. I used a recipe for 2/3 of the amount here, so maybe some conversion mistakes? A good overall recipe though. Made for PAC Spring 2010.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Almond Lemon Zucchini Bread

    Serving Size: 1 (46 g)

    Servings Per Recipe: 30

    Amount Per Serving
    % Daily Value
    Calories 117.9
    Calories from Fat 33
    Total Fat 3.6 g
    Saturated Fat 0.4 g
    Cholesterol 14.1 mg
    Sodium 157.3 mg
    Total Carbohydrate 18.7 g
    Dietary Fiber 1.1 g
    Sugars 8.8 g
    Protein 3.0 g

    The following items or measurements are not included:

    nonfat vanilla yogurt

    turbinado sugar

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