Recipe By REBECITA
Rating
Published Jun 19th
Prep 15m Cook 45m Additional - Ready In 60m
Servings 12 servings Calories 194.7

I thought my mom made the best zucchini bread – until I added lemon! This is a wonderful, light zucchini bread that’s not too sweet.

Recipe Ingredients

  • 1 ½ cups shredded zucchini
  • ¾ cup white sugar
  • 1 egg
  • ½ cup vegetable oil
  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 2 teaspoons lemon zest

Cooking Directions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4 inch loaf pan.
  2. 2 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.
  3. 3 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.

Nutrition Facts

  • Calories 194.7
  • Carbohydrate 25.2 g
  • Cholesterol 15.5 mg
  • Fat 9.7 g
  • Fiber 0.7 g
  • Protein 2.3 g
  • Saturated Fat 1.6 g
  • Sodium 164.6 mg
  • Sugar 12.8 g

Chef's Notes

Please note the difference in baking time when using the magazine version of this recipe. 

Reviews

  1. Just as wonderful the second time I made it! Should have followed my own advice & doubled the recipe.Because I love lemon and cinnamon, I added 2 tablespoons of lemon juice and 1 tablespoon of cinnamon. Thanks REBECITA: a winner!
  2. While I'm sure this bread is perfectly delicious on its own, the couple of changes I made took this to stand out memorable! First, don't beat the zucchini with the oil, sugar and egg. Just add it to that mixture, then stir in the flour mixture till blended. I used a full tablespoon of lemon - Read more ...
  3. I loved this! I made it as muffins, some mini (cooked 10-12 minutes) and some regular sized (cooked 20-22 minutes) In some of them I added pecans and craisins, some I used glaze on and some not, and added 3/4 cup grated carrot to the recipe once when I made it, substituted 1/2 oil and - Read more ...
  4. Too much zucchini! The bread was too dense! I was too lazy to dig up my old bread recipe and tried this one. All three times I did and the bread did not rise. The taste was good but it was like a dense brick. I found my old recipe and it calls for 1 - Read more ...
  5. I love this recipe. I added shredded carrot and also 1/4 tsp. of cayenne pepper to make the bread subtly spicy. Also substituted applesauce and whole wheat flour. This got rave reviews at a party I brought it to thanks!
  6. This is definitely a keeper! I like alot of cinnamon so I used 2 teaspoons instead of 1. I also used about 4 teaspoons of lemon zest and 2 Tbsp of lemon juice. I thought this was a perfect combination and will make this often. Great recipe!
  7. AWESOME! What a great idea adding lemon zest. My hubby and I agree that this is the best zucchini bread we've ever had. I added a little vanilla and chopped walnuts to the batter, then made a lemon glaze to pour over the bread as soon as it came out of the oven. Out of - Read more ...
  8. This bread turned out soo good!! It's one of the best I've had but I did put a little more zucchini in the second batch and it has a much better flavor!!!!!
  9. We loved this recipe. I made a few changes, because I wanted to make it super guilt free. Used whole wheat flour in place of white, instead of the oil and white sugar, I used 1/4 cup honey (gave it a wonderful, homey smell and taste), 1/4 brown sugar (a little less...I don't like it - Read more ...
  10. This is a great recipe, I have added lemon zest to my zucchini bread for years. The only changes I did make was to substitute the oil with applesauce and add a quarter cup of chopped walnuts. Still very delicious, moist and much less fattening!! Thanks Rebecita.
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