Zucchini Lemon Bread Recipe

Name: Zucchini Lemon Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups oil; 6 eggs; 4 cups sugar; 4 cups zucchini (grated with no peels); 1 teaspoon vanilla; 1 teaspoon lemon extract; 6 cups flour; ½ teaspoon baking powder; 2 teaspoons salt; 2 teaspoons baking soda; 2 lemons

Servings: persons

2 cups oil
6 eggs
4 cups sugar
4 cups zucchini (grated with no peels)
1 teaspoon vanilla
1 teaspoon lemon extract
6 cups flour
½ teaspoon baking powder
2 teaspoons salt
2 teaspoons baking soda
2 lemons

1
Put 2 whole lemons (cut off ends and take seeds out but leave skin on) in food processor.
2
Add enough Zucchini to make 4 cups.
3
Beat in eggs, oil, vanilla and lemon extract.
4
Mix well.
5
Add dry ingredients.
6
Grease and flour 5 big loaf pans.
7
Bake for 60 minutes at 350 degrees.
8
When loaves are cool, drizzle with glaze.
9
Glaze:Mix 1 cup powdered sugar with enough lemon juice to dissolve sugar.
10
Then add about 1 teaspoon of melted butter.
11
Drizzle over cooled loaves.

2764

kcal

Calories

137

Fat

351

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 11 ingredients. The key ingredients include: 2 cups oil, 6 eggs, 4 cups sugar, 4 cups zucchini (grated with no peels), and more.

Yes, Zucchini Lemon 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.

Zucchini Lemon Bread

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