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!
- 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.
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.
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.
Fabulous Loaf. Great flavour and very moist. I doubled the ingredients and made two loaves....one 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.