Ellen's Lemon Zucchini Bread Recipe

Name: Ellen's Lemon Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon white sugar; 3 eggs; 2 cups white sugar; 1 cup vegetable oil; 1 teaspoon vanilla extract; 1 teaspoon lemon extract; 1 lemon, zested; 3 cups flour; 1 teaspoon salt; 1 teaspoon baking soda; 1/4 teaspoon baking powder; 2 cups grated zucchini

Servings: persons

1 teaspoon white sugar
3 eggs
2 cups white sugar
1 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 lemon, zested
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
2 cups grated zucchini

1
Preheat an oven to 350 degrees F (175 degrees C).
2
Grease 2 loaf pans; sprinkle sugar into the bottom and on the sides of the greased pans.
3
Beat the eggs, 2 cups sugar, vegetable oil, vanilla extract, lemon extract, and lemon zest together in a large bowl.
4
Mix the flour, salt, baking soda, and baking powder together in a separate bowl; add to the egg mixture and stir until the batter is thick.
5
Fold the zucchini into the batter.
6
Pour the batter into the prepared loaf pans.
7
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
8
Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

1389

kcal

Calories

Fat

177

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 teaspoon white sugar, 3 eggs, 2 cups white sugar, 1 cup vegetable oil, and more.

Yes, Ellen's Lemon Zucchini Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ellen's Lemon Zucchini Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions