Ellen's Lemon Zucchini Bread
Ellen's Lemon Zucchini Bread requires roughly 1 hour and 40 minutes from start to finish. This recipe serves 16. One serving contains 209 calories, 4g of protein, and 2g of fat. For 30 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 79 would say it hit the spot. A mixture of vegetable oil, lemon extract, eggs, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. It works well as a very reasonably priced bread. It is brought to you by Allrecipes. Taking all factors into account, this recipe earns a spoonacular score of 25%, which is rather bad. If you like this recipe, you might also like recipes such as Lemon Zucchini Bread with Lemon Glaze, Lemon Zucchini Bread, and Lemon Zucchini Bread.
Servings: 16
Preparation duration: 30 minutes
Cooking duration: 60 minutes
Ingredients:
1/4 teaspoon baking powder
1 teaspoon baking soda
3 eggs
3 cups flour
1 teaspoon lemon extract
1 lemon, zested
1 teaspoon salt
1 teaspoon vanilla extract
1 cup vegetable oil
2 cups white sugar
2 cups grated zucchini
Equipment:
loaf pan
oven
bowl
toothpicks
wire rack
Cooking instruction summary:
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. Beat the eggs, 2 cups sugar, vegetable oil, vanilla extract, lemon extract, and lemon zest together in a large bowl. 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. 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. Kitchen-Friendly View
Step by 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.
2. Beat the eggs, 2 cups sugar, vegetable oil, vanilla extract, lemon extract, and lemon zest together in a large bowl.
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.
4. Pour the batter into the prepared loaf pans.
5. 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.
Nutrition Information:
covered percent of daily need
