Lemon Zucchini Bread

READY IN: 1hr 5mins
Recipe by cookiedog

This bread comes out very moist and even tastes great the next day. It also freezes well. From Old Stone House Bed and Breakfast.

Top Review by Vickie W.

This was fast and easy, moist, and like the reviewer below I added poppy seed.

Ingredients Nutrition

Directions

  1. Preheat oven to 350. Mix flour and baking powder together in a small bowl. In separate bowl mix oil, sugar, lemon zest, and lemon juice. Add eggs one at a time, beating after each addition. Add flour mixture to egg mixture and mix well. Add zucchini and pecans. Grease two 4 x 8-inch loaf pans and divide batter between them. Bake about 50 mins or until toothpick comes out clean. Cool.

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