Zucchini Lemon Bread

Zucchini Lemon Bread

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Patsy Fowler


this also is a great zucchini bread it was number 1 seller at the bakery for a long time


★★★★★ 1 vote

18 slices
15 Min
50 Min


  • 1 c
    all purpose flour
  • 1/2 c
    whole wheat flour
  • 1/2 c
  • 1 1/2 tsp
    baking powder
  • 1 tsp
  • 1/2 tsp
    baking soda
  • 1 c
    packed shredded, peeled, zucchini
  • 1/3 c
    chopped walnuts
  • 1/2 tsp
    lemon zest, grated
  • 1/2 tsp
  • 1/2 c
    fat free milk
  • 1/3 c
    corn oil
  • 1/2 c
    egg substitute

How to Make Zucchini Lemon Bread


  1. preheat oven to 350. prepare a 9x5 inch loaf pan with nonstick pan spray.
  2. combine the flours, sugar,baking powder in a large bowl.
  3. stir in zucchini, walnuts, lemon zest, and cinnamon. combine the milk, oil and eggs. add the dry ingredients and mix until the dry ingredients are moistened.
  4. spread evenly in the prepared pan. bake 50-60 minutes, or until a toothpick in canter comes out clean.
  5. let the bread stand in the pan for 5 minutes, turn the loaf out onto a wire cooking rack. when cool, cut into 18 slices.

Printable Recipe Card

About Zucchini Lemon Bread

Course/Dish: Sweet Breads
Other Tag: Quick & Easy

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