Summer

Lemon Zucchini Bread

February 13, 2015
2 Ratings
Author Notes

This is the first zucchini bread I've made on my own, and it is soo good! This recipe is inspired from one I found in the "Sunset Breads" cookbook in our bookshelf. It doesn't take long, so you'll be on your way to sweet, moist bread in no time. —Carmen Ladipo

  • Makes 2 loaves
Ingredients
  • 3 cups whole wheat flour
  • 1 tablespoon baking powder
  • 1 pinch salt
  • 2 cups sugar
  • 1 cup vegetable oil
  • 2 eggs
  • Zest of one lemon
  • 2 large zucchinis
In This Recipe
Directions
  1. Preheat the oven to 350 degrees.
  2. Mix together sugar, oil, eggs, and lemon zest in a large bowl until combined. Gradually add the flour, salt, and baking powder. When well incorporated, grate the zucchinis into the bowl and mix occasionally until all the zucchini has been added.
  3. Pour the batter into two greased and floured 4x8 inch loaf pans. Bake loaves for about an hour, or until a skewer comes out clean. Let cool in pans, then carefully flip onto cooling racks to let cool completely.

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Will ultimately choose pancakes over the veggie omelette every time.