Lemon Zucchini Bread

February 13, 2015

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


  • 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


  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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Bread|Zucchini Bread|Grains|Lemon|Vegetable|Summer

Reviews (3) Questions (0)

3 Reviews

Robin E. July 10, 2016
Hagi, I had the same issue with this. Not enough moisture to "pour" the batter in to the mixture. I wish you had posted how it turned out. Thinking I may need to scrap the mixture and start over with a different recipe ;(
Hagi July 10, 2016
Sorry not to report at the time. This recipe turned out GREAT! No need to adjust a thing.
Hagi June 30, 2015
I believe I have followed the recipe exactly, yet the batter is extremely dry and stiff. Will post results in an hour.