Ellen's Lemon Zucchini Bread
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.
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 1teaspoon white sugar
- 3eggs
- 2cups white sugar
- 1cup vegetable oil
- 1teaspoon vanilla extract
- 1teaspoon lemon extract
- 1lemon, zested
- 3cups flour
- 1teaspoon salt
- 1teaspoon baking soda
- ¼teaspoon baking powder
- 2cups grated zucchini
Instructions
Step 1
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.Step 2
Beat the eggs, 2 cups sugar, vegetable oil, vanilla extract, lemon extract, and lemon zest together in a large bowl.Step 3
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.Step 4
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.