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Flecks of zucchini give a third dimension to the popular lemon and poppy seed combination in this moist quick bread from Carol Funk. She's a field editor from Richard, Saskatchewan.
Nutritional Facts 1 serving (1 slice) equals 187 calories, 8 g fat (1 g saturated fat), 28 mg cholesterol, 195 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Lemony Zucchini Bread in Taste of Home June/July 2007, p5
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Reviewed on Oct. 05, 2012 by jbondesen
This is about the only kind of zuccini bread i make! My husband never wants anything different.Hint: 1 fresh lemon is what you need for the juice and zest.
This is about the only kind of zuccini bread i make! My husband never wants anything different.
Hint: 1 fresh lemon is what you need for the juice and zest.
Reviewed on Jul. 25, 2012 by brewcityblondie
My kids and I absolutely LOVE this recipe! I have made this several times now. I have made a few changes though: I use either french or regular instant vanilla (vs. lemon) pudding. Instead of 1.5 c. sugar, I use 1/2 c. sugar & 1 c. brown sugar. Instead of 4 c. flour, I use 3 c. flour & 1 c. whole wheat flour. I use 3 c. (vs. just 2 c.) shredded zucchini. Also--instead of making two 9x5" loaves, I place the entire batter into a large bundt cake pan (sprayed heavily with Pam) and bake at 350 degrees for a good 55-65 minutes (or until knife comes out clean). This is so moist and delicious - LOVE the addition of the poppyseeds too! My kids gobble up this bread/cake in no time!
Reviewed on Jul. 20, 2012 by kat83
Mmm so good! Just the right flavor of lemon-froze the other loaf.
Reviewed on Oct. 29, 2011 by iamcarrie@aol.com
This was really easy and it made two big loaves. It was very moist. I have one loaf in the freezer and I will probably make a little glaze for it when I use it as someone suggested.
Reviewed on Jun. 05, 2011 by Newsue1
A friend told me about this bread, and that brought me to this site. It is DELICIOUS, and so bright-tasting! Definitely a keeper!
Reviewed on Aug. 26, 2010 by lindypat
I've made this twice and both times the bread has disappeared! Very moist and flavorful. I do add extra lemon zest as I love lemon!
Reviewed on Aug. 19, 2010 by choralducky
I made this for the farmer's market and it sold out!
Reviewed on Jul. 26, 2008 by Mom to 4 dogs
When substituting applesauce for a portion of the oil, is it possible to delete all of the oil, with favorable results???
Reviewed on Jul. 14, 2008 by amdphoto
I made this last evening, July 13, 2008. It was fabulous. I am growing zucchini and had some to use up. I doubled the recipe and it made one bundt cake, four mini loaves and one 8 x 8 square pan for snacking. I took powdered sugar and lemon juice and drizzled over the bundt cake. Everyone here at my office loves it today. I will definitely keep this as one of my ways to use up zucchini.
Reviewed on Jul. 01, 2008 by sherwoodforest
I made this to take to my nieces house for a dinner party. It was loved by all, and now it is becoming a family favorite. I gave the recipe as the "favorite recipe" for her wedding shower, and I will be making it for part of the late lunch. Very nice moist loaf.Sherwoodforest.
I made this to take to my nieces house for a dinner party. It was loved by all, and now it is becoming a family favorite. I gave the recipe as the "favorite recipe" for her wedding shower, and I will be making it for part of the late lunch. Very nice moist loaf.
Sherwoodforest.
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