Lemon Zucchini Bread Recipe

Name: Lemon Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 2 1/2 c. flour (can use 1/2 c. whole wheat); 2 tsp. baking powder; 1 tsp. baking soda; 1 tsp. shredded lemon peel; 3/4 tsp. salt; 1/2 tsp. cinnamon; 1/4 tsp. ginger; 2 eggs, beaten; 1 1/4 c. sugar (brown or white); 1/2 c. cooking oil; 1/4 tsp. lemon or orange extract; 2 c. shredded zucchini; 1 c. walnuts, chopped (optional)

Servings: persons

2 1/2 c. flour (can use 1/2 c. whole wheat)
2 tsp. baking powder
1 tsp. baking soda
1 tsp. shredded lemon peel
3/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ginger
2 eggs, beaten
1 1/4 c. sugar (brown or white)
1/2 c. cooking oil
1/4 tsp. lemon or orange extract
2 c. shredded zucchini
1 c. walnuts, chopped (optional)

1
Sift together and set aside flour, baking powder, baking soda, lemon peel, salt, cinnamon and ginger.
2
Mix well and beat eggs, sugar, cooking oil and lemon or orange extract.
3
Add zucchini and walnuts.
4
Put all three mixtures together and mix well.
5
Turn into greased 9 x 5 x 3-inch loaf pan.
6
Bake in 350u00b0 oven for 50 to 60 minutes.
7
Cool in pan 10 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 2 1/2 c. flour (can use 1/2 c. whole wheat), 2 tsp. baking powder, 1 tsp. baking soda, 1 tsp. shredded lemon peel, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon Zucchini Bread

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