This is THE BEST lemon zucchini bread I've ever baked or tasted. The recipe came from a friend of my mom's. She kept raving about this bread that she had made while she was visiting. After I made it the first time I can understand why. If I don't put this in the freezer right away, it is gone!!! Butter is really good on this bread if you aren't worried about the calories, fat, etc.
Ingredients
- white sugar: 1 tsp
- eggs: 3 piece
- white sugar: 2 cups
- vegetable oil: 1 cup
- vanilla extract: 1 tsp
- lemon extract: 1 tsp
- lemon, zested: 1 piece
- flour: 3 cups
- salt: 1 tsp
- baking soda: 1 tsp
- baking powder: 0.25 tsp
- zucchini: 2 cups (grated)
Metric Conversion
Stages of cooking
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Preheat an oven to 350 degrees F (175 degrees C). Grease 2 loaf pans; sprinkle sugar into the bottom and on the sides of the greased pans.
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Beat the eggs, 2 cups sugar, vegetable oil, vanilla extract, lemon extract, and lemon zest together in a large bowl.
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Mix the flour, salt, baking soda, and baking powder together in a separate bowl; add to the egg mixture and stir until the batter is thick. Fold the zucchini into the batter. Pour the batter into the prepared loaf pans.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
