Ellens Lemon Zucchini Bread

This is THE BEST lemon zucchini bread I’ve ever baked or tasted. The recipe came from a friend of my mom’s. She kept raving about this bread that she had made while she was visiting. After I made it the first time I can understand why. If I don’t put this in the freezer right away, it is gone!!! Butter is really good on this bread if you aren’t worried about the calories, fat, etc.

Step: 1

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

Step: 2

Beat the eggs, 2 cups sugar, vegetable oil, vanilla extract, lemon extract, and lemon zest together in a large bowl.

Step: 3

Mix the flour, salt, baking soda, and baking powder together in a separate bowl; add to the egg mixture and stir until the batter is thick. Fold the zucchini into the batter. Pour the batter into the prepared loaf pans.

Step: 4

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

Per Serving: 215 calories; protein 2.5g; carbohydrates 29.2g; fat 10g; cholesterol 23.3mg; sodium 164.5mg.

The best flavour of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal bread , which not always rise as well as white bread.

To make this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then finish it off the next day.