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

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    Chef #212714's Note:

    This recipe is from Governor William J. Janklow of South Dakota

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    Ingredients:

    Serves: 8-10

    Yield:

    loaves

    Units: US | Metric

    Directions:

    1. 1
      Put 2 whole lemons (cut off ends and take seeds out but leave skin on) in food processor. Add enough Zucchini to make 4 cups.
    2. 2
      Beat in eggs, oil, vanilla and lemon extract. Mix well. Add dry ingredients.
    3. 3
      Grease and flour 5 big loaf pans. Bake for 60 minutes at 350 degrees. When loaves are cool, drizzle with glaze.
    4. 4
      Glaze:Mix 1 cup powdered sugar with enough lemon juice to dissolve sugar. Then add about 1 teaspoon of melted butter. Drizzle over cooled loaves.

    Browse Our Top Quick Breads Recipes

    Ratings & Reviews:

    • on July 27, 2009

      55

      My sister LOVED this recipe! She passed away last September. She made this every week last summer after I shared your recipe and once her zucchini was ready to harvest. She had a distribution list of friends, neighbors, and family who waited eagerly for baking day. I'm sorry for the late review, but I had forgotten about it until her S/I/L asked for the recipe, because she lived next door to my sis and was lucky enough to get a loaf every week. Thanks for sharing this recipe. It truly is a keeper.

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

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    Nutritional Facts for Zucchini Lemon Bread

    Serving Size: 1 (292 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 1283.3
     
    Calories from Fat 534
    41%
    Total Fat 59.3 g
    91%
    Saturated Fat 8.4 g
    42%
    Cholesterol 158.6 mg
    52%
    Sodium 980.1 mg
    40%
    Total Carbohydrate 176.9 g
    58%
    Dietary Fiber 4.4 g
    17%
    Sugars 101.5 g
    406%
    Protein 15.4 g
    30%

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