Lemon Zucchini Bread

5 from 2 votes

Course Breakfast, Dessert

Cuisine American

Keyword lemon zucchini bread

Prep Time 10

Cook Time 45

Total Time 55

Servings slices or one loaf

Calories 234cal

First, preheat oven to 350F. Ensure rack is in middle position.
Next, in a large bowl add flour (1/2 cups), baking powder (1/2 tsp), baking soda (1/2 tsp), cinnamon (1 1/2 tsp), cloves (1/4 tsp) and salt (1/4 tsp). Set aside.
Then, rinse and cut zucchini (skin on with seeds) into quarters and put in a food processor. Turn on for 30 seconds or so until zucchini is minced. You may use a cheese grater but, it will take much longer by hand.
Next, in a large mixing bowl, add sugar (1 cup), oil (6 tbsp), lemon zest (1 tbsp), lemon extract (2 tsp) and eggs (2). Add flour mixture one cup at a time mixing on low to mixing bowl. Stir in minced fresh zucchini. Scrape the sides and bottom of the bowl and make sure flour is incorporated evenly into batter.
Grease a loaf pan (8"x 4"x 3") with cooking spray. Pour the batter into the loaf pan and bake at 350F for 45-50 min. Test by inserting a toothpick in the middle of the loaf. If it comes out clean, it is done. Let rest for 30 min before cutting. Serve with a dab of butter if desired. Enjoy warm or cold.

Store in the refrigerator or countertop for several days. Wrap in wax paper and put in freezer bag to freeze up to 6 months.