Ellen’s Lemon Zucchini Bread

Prep Time:
30 mins

Cook Time:
1 hr

Additional Time:
10 mins

Total Time:
1 hr 40 mins

Servings:
24

Yield:
2 loaves

Ingredients

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease 2 loaf pans; sprinkle 1 teaspoon sugar onto the bottom and sides of the greased pans.

Beat 2 cups sugar, oil, eggs, lemon zest, lemon extract, and vanilla extract together in a large bowl until well combined. Whisk flour, salt, baking soda, and baking powder together in a separate bowl until well mixed; add to sugar-lemon mixture and stir until batter is thick. Fold in zucchini until incorporated. Divide batter between the prepared pans.

Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Cool loaves in the pans for 10 minutes before removing to a wire rack to cool completely.

Cook’s Note

When grating the zucchini, leave the skin on. This creates beautiful green flecks in the finished loaves.

My family loves lemon, so I add quite a bit more lemon extract than it calls for. I usually end up using about 2 to 2 ½ teaspoons.

I prefer to make this bread in small loaf pans. I use my Pampered Chef Stoneware 4 loaf pan when I make this recipe. The loaves are easy to freeze and bake, with little chance of being underdone in the middle. These are also great to give to the neighbors! This recipe usually yields about 8-10 small loaves.

Nutrition Facts (per serving)