Zucchini Lemon Bread Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Mix flour, baking powder, baking soda, salt, and nutmeg together in a bowl.
• Beat egg with sugar, milk, oil, and lemon juice in another bowl. Pour into the dry ingredients and add lemon zest and zucchini. Stir with a fork until moist, but very thick. Pour into the prepared pan and smooth the top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4 inch loaf pan.
• In a bowl, beat together the zucchini, sugar, egg, and oil. In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan.
• Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely.

Steps:

• Preheat oven to 350 degrees F. Grease two 9-by-5-inch loaf pans. In large bowl beat together the eggs, oil, sugar and vanilla. Slowly add zucchini. Add lemon zest and mix thoroughly.
• In a separate large bowl combine flour, baking soda, baking powder, cinnamon and salt. Slowly add zucchini mixture until completely combined. Divide the batter between the prepared loaf pans. Bake until a toothpick comes out clean and the sides have started to brown, about 45 minutes. Let cool on a rack 15 minutes. Unmold and serve warm or at room temperature sliced with the Lemon Honey Butter.
• In a small bowl, combine the butter, honey and lemon zest and mix together well.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4 inch loaf pan.
• In a bowl, beat together the zucchini, sugar, egg, and oil. In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan.
• Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely.

Steps:

• Heat oven to 350°F.
• Combine first 4 ingredients. Beat granulated sugar, oil eggs and half the cream cheese until blended. Gradually add flour mixture, mixing well after each addition. Stir in zucchini, lemon zest and 3 Tbsp. lemon juice.
• Pour into greased and floured 9x5-inch loaf pan.
• Bake 40 to 45 min. or until toothpick inserted in center comes out clean. Cool 15 min. Remove from pan to wire rack; cool completely.
• Mix powdered sugar with remaining cream cheese and lemon juice until blended; drizzle over bread. Let stand until glaze is firm before slicing bread to serve.

Steps:

• In large bowl, combine the flour, sugar, pudding mix, baking soda, baking powder and salt.
• In another bowl, whisk the eggs, milk, oil, lemon juice and extract.
• Stir into dry ingredients just until moistened.
• Fold in the zucchini, poppy seeds and lemon peel.
• Pour into 2 greased 9-inch by 5-inch by 3-inch loaf pans.
• Bake at 350 degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pans to wire racks to cool completely.