Zucchini Bread Recipes

Lemon Zest Zucchini Bread


  • zucchini, shredded 355 ml 1 1/2 cups
  • flour, unbleached 355 ml 1 1/2 cups
  • cane sugar 175 ml 3/4 cup
  • vegetable oil 120 ml 1/2 cup
  • egg 50 ml 1 egg
  • lemon zest 10 ml 2 tsp
  • cinnamon, ground 5 ml 1 tsp
  • salt 2.5 ml 1/2 tsp
  • baking soda 2.5 ml 1/2 tsp
  • baking powder 1.25 ml 1/4 tsp


  1. Scrub the zucchini with an abrasive plastic pad reserved for vegetables, and rinse before grating.
  2. In a bowl sift together the all purpose flour, baking soda, baking powder, cinnamon, and salt with a wire whisk.
  3. In another bowl, beat the egg until frothy. Mix in the oil and cane sugar until even.
  4. Combine the shredded zucchini and lemon zest with the wet ingredient bowl and mix.
  5. Pour the wet ingredients into the bowl with the flour mixture. Mix until evenly combined.
  6. Grease and flour a 8 x 4 x 2 in loaf pan. Pour in the batter.
  7. Bake for 50-60 minutes at 325 degrees F (165 degrees C).
  8. Test by inserting a toothpick or knife into the center of the loaf. When withdrawn free of batter, the bread has finished cooking.
  9. Transfer to wire racks after 15 minutes. Cool for 20 minutes before serving.

Zucchini bread made with lemon zest, cane sugar, and cinnamon.

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