Lemon Zucchini Bread

Name: Lemon Zucchini Bread
Prep time: 15 min
Cook time: 60 min
Total time: 1 h 15 min
Yield: 2 loaves (12 pieces each)
Ingredients: 1/2 cup lemon juice; 1/2 cup canola oil; 1/2 cup unsweetened applesauce; 2 tablespoons grated lemon zest; 3 eggs, lightly beaten; 2 teaspoons vanilla extract; 3 cups all-purpose flour; 2 cups sugar; 4-1/2 teaspoons ground cinnamon; 1-1/4 teaspoons baking powder; 1 teaspoon salt; 1/2 teaspoon baking soda; 2 cups shredded zucchini

Total Time Prep: 15 min. Bake: 1 hour

Yield 2 loaves (12 pieces each)

Test Kitchen Approved

When you've got too much zucchini, it's time to make lemon zucchini bread. This recipe produces two loaves that will feed several people, and the bread freezes well too.

Ingredients

1/2 cup lemon juice
1/2 cup canola oil
1/2 cup unsweetened applesauce
2 tablespoons grated lemon zest
3 eggs, lightly beaten
2 teaspoons vanilla extract
3 cups all-purpose flour
2 cups sugar
4-1/2 teaspoons ground cinnamon
1-1/4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 cups shredded zucchini

Directions

Preheat oven to 350°. In a bowl, combine lemon juice, oil, applesauce, lemon zest, eggs and vanilla. In a large bowl, combine flour, sugar, cinnamon, baking powder, salt and baking soda; mix well. Add lemon juice mixture; stir until just combined. Fold in zucchini.
Pour into two 8x4-in. loaf pans coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 60-65 minutes.

Nutrition Facts

1 slice: 180 calories, 5g fat (1g saturated fat), 23mg cholesterol, 160mg sodium, 31g carbohydrate (18g sugars, 1g fiber), 3g protein.

Moist and lemony with a hint of cinnamon, this lemon zucchini bread will fill your home with its delicious scent. Drizzle it with a lemon glaze and dust it with confectioner’s sugar; it can easily become a dessert. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin

Recipe Creator