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.

See what other Food52ers are saying.

  • cthulhu_is_hungry
    cthulhu_is_hungry
  • delia
    delia
  • LISA DEBOW
    LISA DEBOW
  • Robin Emmingham
    Robin Emmingham
Will ultimately choose pancakes over the veggie omelette every time.

8 Reviews

LISA D. October 18, 2020
I thought I may have missed a step- after the flour was added, the batter was very dry and crumbly. Since this recipe called to grate the zucchini directly into the batter, I was hoping that the moisture from the zucchini would help to moisten up the batter- it did! Once the zucchini was combined, I actually let it rest for about 10 minutes, which made the batter even more moist. I agree with some other reviewers that maybe the zest from two lemons would be good. Will try that next time.
 
cthulhu_is_hungry August 19, 2020
This is delicious! I would definitely make this again. I might add the zest of 2 lemons next time. I wasn’t able to ‘pour’ the batter, I spooned it into the tins. But it was very moist. Turned out great.
 
cthulhu_is_hungry August 19, 2020
This is delicious! I would definitely make this again. I might add the zest of 2 lemons next time.
 
delia July 21, 2019
Hi, how do you define a large zucchini? I have zucchini that are the size of my arm : ) It would be helpful to know how many cups of grated zucchini need to go into the recipe. Thank you.
 
Hagi August 22, 2021
The 2 zucchinis I used weighed a total of 2 1/2 pounds. (They were the smallest of my recent harvest.) That was TOO MUCH. The bread was cooked on the outside, but like raw dough on the inside. I'll try again with 1 3/4 pounds of grated zukes. Last time I made this was 2015 - it was perfect then. Hopefully less zucchini will do the trick.
 
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.