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

    Lemon Zucchini Bread. Photo by Elly in Canada

    1/3 Photos of Lemon Zucchini Bread

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    zoe,owen,andliams mommy's Note:

    Adding lemon to traditional zucchini bread is a great way to bring out the vegetable's unique flavor. Lemon zest adds a touch of summer to this sweet zucchini bread!

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    Units: US | Metric


    1. 1
      Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4 inch loaf pan.
    2. 2
      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.
    3. 3
      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.

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    Ratings & Reviews:

    • on September 17, 2009


      Nice change to the usual bread recipe. I had one zucchini and wasn't sure if there was enough for a double recipe, this one was perfect for the one I shredded -it was exactly 1 1/2 cups! I like the addition of the lemon zest, the cinnamon flavour was very subtle and did not overpower the lemon. I added 1/2 cup of chopped pecans and baked mine at 350 degrees for an hour, done to perfection.

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    • on July 18, 2011


      This was so easy to make and very pretty when sliced. The green of the zucchini skin, the yellow lemon zest and the cinnamon accent the look. I substituted 3/4 cup of whole wheat pastry flour for half the white flour. It adds a great texture to the bread, complexity to the flavor and a healthy bonus. (Being a pastry flour, it doesn't weigh it down, either.) I also reduced the sugar by two tablespoons. The temperature says 325, but the loaf was not cooked all the way through after 45 minutes in my convection oven. I turned it up to 350 and cooked it 22 minutes more. Maybe as a result of that it was very moist. For the unclear baking instructions I take away a star. But the flavor was incredible. I took this to a potluck, having cut the loaf into 24 pieces, and I saw many people go back for seconds; they cleaned the platter.

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    • on August 28, 2010


      Fabulous Loaf. Great flavour and very moist. I doubled the ingredients and made two for the freezer. I absolutely LOVE the addition of lemon. I also added about 1/2 cup dried cranberries to the batter. Will have this on my 'zucchini' rotation for sure. Thanks for posting such a wonderful recipe.

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    Read All Reviews (4)


    Nutritional Facts for Lemon Zucchini Bread

    Serving Size: 1 (58 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 194.8
    Calories from Fat 87
    Total Fat 9.6 g
    Saturated Fat 1.3 g
    Cholesterol 15.5 mg
    Sodium 164.5 mg
    Total Carbohydrate 25.1 g
    Dietary Fiber 0.7 g
    Sugars 12.9 g
    Protein 2.3 g

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