Total Time
1hr
Prep 15 mins
Cook 45 mins

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!

Ingredients Nutrition

Directions

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

3 5

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.

5 5

This is a great tasting zucchini bread! A wonderful unexpected taste of lemon.

4 5

I reduced cinnamon to 1/2 teaspoon, added grated nutmeg and about 3/4 cup blueberries. As others suggested, I baked it at 350 degrees. The best zucchini bread, ever. Because of these modifications, I gave the recipe 4 starts. But really, it's a fabulous basic recipe.