Ingredient List
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 cups granulated sugar
  • 3 tablespoons lemon juice
  • 3 large eggs
  • 1 cup cooking oil (vegetable, canola, etc.)
  • 1 ½ teaspoons vanilla extract
  • 2 cups grated or shredded zucchini
For the Lemon Zucchini Bread
  • Preheat oven to 325°F and spray two 8×4-inch loaf pans with cooking spray.

  • In a medium bowl, whisk together the flour, salt, baking soda and baking powder. Set aside.

  • In a large bowl, combine the sugar, lemon juice, eggs, oil and vanilla. Whisk until smooth.

  • Stir the dry ingredients into the wet ingredients until well combined. The batter will be thick.

  • Gently fold in the zucchini and pour the batter into the two prepared loaf pans.

  • Bake for 60-65 minutes, until the internal temperature reaches 200°F or until a tester inserted in the center comes out clean.

  • Place the loaves on a cooling rack and cool for 15 minutes. Gently remove the loaves from the pans, loosening the sides with a knife if necessary. Cool completely on the rack.

Recipe Notes and Substitutions
  • For a more prominent lemon flavor, substitute the zest of 2 lemons in place of 2 tablespoons of the lemon juice.

    Try substituting white whole wheat flour for half or all the flour in the recipe.

    Always remove the seeds when shredding the zucchini, especially if using a very large zucchini.

    Don’t squeeze the moisture out of the shredded zucchini. If you are using previously frozen zucchini, include all the moisture with the zucchini.

    When shredding the zucchini, try removing only ¾ of the peeling. The green flecks created by the remaining peel in the finished loaf add a nice bit of color.

Nutrition Information
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