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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Lemon Zucchini Bread Recipe

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This recipe for Lemon Zucchini Bread is from The Bake Shop, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 C. all purpose flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
3/4 C. sugar
1 C. finely shredded unpeeled zucchini (do not squeeze or dry)
1/4 C. cooking oil
1 egg
2 Tbsp. lemon juice
2 Tbsp. lemon zest
Glaze:
1/2 C. powdered sugar
1 Tbsp. lemon juice
1 tsp. lemon zest
Directions:
Directions:
In a medium mixing bowl combine flour, baking soda, baking powder, and salt; set aside. In a separate mixing bowl combine sugar, zucchini, cooking oil, egg, lemon juice, and lemon zest. Stir to combine. Add dry ingredients to zucchini mixture; stir just until combined. Spoon batter into greased bread pan. Bake at 350 degrees for 50-55 minutes or until golden brown and set. Cool in pan on a wire rack 15 min, then remove from pan and cool completely. Once cool, combine ingredients for glaze and drizzle over bread. Makes 1 loaf.
Personal Notes:
Personal Notes:
I usually double this recipe since it doesn’t make a very tall bread. Glaze can be doubled, if desired.

 

 

 

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