Lemony Zucchini Bread
Total TimePrep: 25 min. Bake: 50 min. + cooling
Makes2 loaves (16 slices each)
Yummy! Not much else to add.
This was so good, my neighbors asked for the recipe. i made this for Christmas and everyone liked the variation.
It was o.k. but just ok; it just wasn't very flavorful and it was a little too dense or heavy as you might say.
Yummy bread especially with the lemon addition
I make this in 6 small disposable bread pans, bake for about 32 minutes. Nice, and easy to give away!
Delicious and Elegant! I didn't have lemon pudding so I used vanilla but didn't notice a lack of flavor. I also put a lemon glaze on the top which added a nice touch. Will definitely make again!!! Perfect to take away or for an elegant bread!
Delicious and moist! A lemon glaze might add some extra lemon zip, but good without too.
A mild lemony bread. I think next time I will make a lemon glaze to top it with as someone suggested.
I recall preparing this bread when it was featured in Taste of Home. I did make adjustments to this recipe by using EITHER vanilla OR lemon instant pudding mix. If zucchini was not available, I used 2 cups shredded apple. I'd also added: 1-1/2 tsp. each lemon extract, butter or rum extract and almond extract and at least 1/8 to 1/4 cup poppy seeds. I baked loaves 65 to 70 minutes at 350o F. in 2 greased and floured 9x5x3" loaf pans. I used a cake tester to determine doneness! delowenstein
I'm surprised this received such high reviews. My family was unimpressed with this bread. Not a lot of flavor and really nothing special.