How To Make Lemon Zucchini Bread. Save Pin Print. Lemon pudding mix: You will only need 1 package of lemon pudding mix Salt: A little dab will do you. ZUCCHINI BREAD INGREDIENTS. BATTER. Recipe Summary. Sugar: A little bit of sugar makes this a delicious snack. The lemon zucchini combination in this Lemon Zucchini Bread is delicious! First choose a medium size, firm zucchini. For this easy Zucchini bread recipe, you will need the following ingredients: Flour, baking powder, and baking soda: All ingredients you need for fluffy, delicious bread that rises. Sugar: A little bit of sugar makes this a delicious snack. After washing it off under running water, cut both ends off. Send Text Message. Great for dessert and healthy enough for breakfast or snack. Email. Delicious glazed lemon zucchini bread recipe that is soft, moist, filled with grated zucchini and lemon juice, and topped with a lemony glaze. You can serve it at brunch or breakfast, as a snack, or as dessert. Facebook Tweet. You can keep the bread at room temperature for up to 2 days or 1 week in the refrigerator. Instructions. No refined sugar, no flour, no oil. It is a summer must have like my zucchini muffins and zucchini brownies. This is GREAT for baking gifts for Christmas or for those who stop by to visit and you want to share with others. Add the glaze after the bread is thawed out from the freezer. Begin by mixing the flour, salt and baking powder in a medium bowl and set aside. The bread is super moist thanks to the zucchini and olive oil. 16 %. Just 5 simple ingredients. The two most time consuming steps in making this zucchini bread recipe is shredding the zucchini and zesting and juicing a lemon. Whisk together the flour, sugar, baking powder, baking soda, salt, and lemon … The quickest and easiest way to shred zucchini is by using a food processor. 1 package (3.4 oz.) Lemon Zucchini Bread can be frozen for 3 months. Freshly baked zucchini bread will last 1-2 days if you just leave it on your counter. I was trying to think of a fun new flavor to bake when I saw Kristen’s, Dine and Dish, Sinful Lemon Cake. Healthy Lemon Zucchini Bread that is super moist, lemon-y, sweet and so soft. It’s moist and tender , almost like a delicious cake. I’m definitely a fan of traditional zucchini bread, but this one is so summer-y and different. How to Make Lemon Zucchini Bread. Gallery. Share. https://www.allrecipes.com/recipe/215486/ellens-lemon-zucchini-bread If you don’t want to use olive oil, you can use canola oil or vegetable oil. It will blow your mind! This Lemon Zucchini Bread is the BEST! You HAVE to make it. Storing Lemon Zucchini Bread. My garden is still keeping me well stocked with zucchini and I’m still whipping up delicious zucchini breads. A moist, tender lemon quick bread loaded with peeled and grated zucchini so no one will ever no they’re eating veggies. By Kathy. We are all about quick breads (breads that don’t require yeast), and we love that this recipe is so simple. I use light olive oil in this recipe instead of extra-virgin olive oil because it is lighter in flavor. Plus, it tastes so much better than what you would find on the shelves, anyways. Total Carbohydrate Check out our other delicious bread recipes! How to make Easy Lemon Bread. In a large … Pour into 2 loaf pans that have been greased and floured, or you can do what I do and use a baking spray like this one.. Bake at 350° for about 40-45 minutes or until a toothpick inserted in the center comes out clean. Combine all ingredients in a large bowl and beat with a hand mixer for about 3-4 minutes. Preheat the oven to 375 degrees and grease the bottom and sides of a 9 inch loaf pan. Some extra-virgin olive oils can be strong. Our other delicious bread recipes and zucchini brownies still whipping up delicious breads. 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