How to Make Ellen's Lemon Zucchini Bread - A Step-by-Step Guide

When life gives you lemons, you make lemon zucchini bread! This recipe has been a family favorite for years, and it's always a hit whenever I make it for potlucks, brunches, or just as a sweet treat to enjoy with a cup of tea. The combination of fresh lemon zest, juicy zucchini, and a hint of warm spices makes this bread a delightful indulgence that's perfect for any time of day.

What I love most about this recipe is how moist and flavorful the bread turns out every time. The addition...

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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
  • ¼ teaspoon baking powder
  • 2 cups grated zucchini

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr
  • Additional Time: 10 mins
  • Total Time: 1 hr 40 mins
  • Servings: 24
  • Yield: 2 loaves

  • Preheat an oven to 350 degrees F (175 degrees C). Grease 2 loaf pans; sprinkle sugar into the bottom and on the sides of the greased pans.
  • Beat the eggs, 2 cups sugar, vegetable oil, vanilla extract, lemon extract, and lemon zest together in a large bowl.
  • 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. Fold the zucchini into the batter. Pour the batter into the prepared loaf pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  • Nutrition

    215 cal.

    • Total Fat: 10g
    • Saturated Fat: 1g
    • Cholesterol: 23mg
    • Sodium: 165mg
    • Total Carbohydrate: 29g
    • Dietary Fiber: 1g
    • Total Sugars: 17g
    • Protein: 3g
    • Vitamin C: 2mg
    • Calcium: 11mg
    • Iron: 1mg
    • Potassium: 51mg