The lemon zucchini combination in this Lemon Zucchini Bread is delicious! You HAVE to make it. How to make Easy Lemon Bread. Email. Add the glaze after the bread is thawed out from the freezer. After washing it off under running water, cut both ends off. You can keep the bread at room temperature for up to 2 days or 1 week in the refrigerator. In a large … Great for dessert and healthy enough for breakfast or snack. Some extra-virgin olive oils can be strong. I was trying to think of a fun new flavor to bake when I saw Kristen’s, Dine and Dish, Sinful Lemon Cake. My garden is still keeping me well stocked with zucchini and I’m still whipping up delicious zucchini breads. If you don’t want to use olive oil, you can use canola oil or vegetable oil. For this easy Zucchini bread recipe, you will need the following ingredients: Flour, baking powder, and baking soda: All ingredients you need for fluffy, delicious bread that rises. BATTER. The two most time consuming steps in making this zucchini bread recipe is shredding the zucchini and zesting and juicing a lemon. Whisk together the flour, sugar, baking powder, baking soda, salt, and lemon … I use light olive oil in this recipe instead of extra-virgin olive oil because it is lighter in flavor. Just 5 simple ingredients. We are all about quick breads (breads that don’t require yeast), and we love that this recipe is so simple. This Lemon Zucchini Bread is the BEST! https://www.allrecipes.com/recipe/215486/ellens-lemon-zucchini-bread Freshly baked zucchini bread will last 1-2 days if you just leave it on your counter. How To Make Lemon Zucchini Bread. Gallery. Share. The bread is super moist thanks to the zucchini and olive oil. By Kathy. It will blow your mind! Preheat the oven to 375 degrees and grease the bottom and sides of a 9 inch loaf pan. This is GREAT for baking gifts for Christmas or for those who stop by to visit and you want to share with others. The quickest and easiest way to shred zucchini is by using a food processor. It’s moist and tender , almost like a delicious cake. Combine all ingredients in a large bowl and beat with a hand mixer for about 3-4 minutes. First choose a medium size, firm zucchini. Begin by mixing the flour, salt and baking powder in a medium bowl and set aside. ZUCCHINI BREAD INGREDIENTS. Healthy Lemon Zucchini Bread that is super moist, lemon-y, sweet and so soft. Recipe Summary. Plus, it tastes so much better than what you would find on the shelves, anyways. Sugar: A little bit of sugar makes this a delicious snack. 1 package (3.4 oz.) You can serve it at brunch or breakfast, as a snack, or as dessert. A moist, tender lemon quick bread loaded with peeled and grated zucchini so no one will ever no they’re eating veggies. How to Make Lemon Zucchini Bread. It is a summer must have like my zucchini muffins and zucchini brownies. Storing Lemon Zucchini Bread. Pour into 2 loaf pans that have been greased and floured, or you can do what I do and use a baking spray like this one.. Bake at 350° for about 40-45 minutes or until a toothpick inserted in the center comes out clean. Send Text Message. Total Carbohydrate Check out our other delicious bread recipes! 16 %. I’m definitely a fan of traditional zucchini bread, but this one is so summer-y and different. Lemon pudding mix: You will only need 1 package of lemon pudding mix Salt: A little dab will do you. Lemon Zucchini Bread can be frozen for 3 months. Save Pin Print. Instructions. Facebook Tweet. No refined sugar, no flour, no oil. Sugar: A little bit of sugar makes this a delicious snack. Delicious glazed lemon zucchini bread recipe that is soft, moist, filled with grated zucchini and lemon juice, and topped with a lemony glaze. Like my zucchini muffins and zucchini brownies dab will do you bread will last 1-2 days if you don’t to... 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