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Ellen's Lemon Zucchini Bread

Cost $10, save $15

Source: Recommended by CookGo

  • 60 Min
  • 24 Servings
  • $10

INGREDIENTS

  • Sweetener

    • 1 teaspoon white sugar
    • 2 cups white sugar

  • Fats and Oils

    • 1 cup vegetable oil

  • Baking Essentials

    • 🥚 3 large eggs
    • 1 teaspoon vanilla extract
    • 1 teaspoon lemon extract
    • 🍋 1 lemon, zested
    • 3 cups flour
    • 🧂 1 teaspoon salt
    • 1 teaspoon baking soda
    • ÂĽ teaspoon baking powder

  • Vegetable

    • 2 cups grated zucchini

STEPS

1

Preheat the oven to 350°F (175°C). Grease 2 loaf pans and sprinkle 1 teaspoon white sugar onto the bottom and sides of the greased pans.

2

Beat together 2 cups white sugar, vegetable oil, eggs, vanilla extract, lemon extract, and lemon zest in a large bowl until well combined.

3

Whisk together flour, salt, baking soda, and baking powder in a separate bowl until well mixed; add to egg mixture and stir until batter is thick.

4

Fold in grated zucchini until incorporated. Divide batter evenly into the prepared loaf pans.

5

Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 1 hour.

6

Cool loaves in the pans for 10 minutes before removing to a wire rack to cool completely.

NUTRIENTS

Per 1 serving

🔥

215

Calories

  • 3g
    Protein
  • 29g
    Carbs
  • 10g
    Fats

đź’ˇ Tips

Wrap the zucchini bread tightly and freeze to preserve freshness for weeks.Serve with a dollop of cream cheese or butter for a rich finish.Consider adding chopped nuts or raisins for additional texture and flavor.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.