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Lemon Zucchini Bread

Hiya, friends! As summer comes to a close (insert crying Emoji here!!) & our gardens are bursting at the seams with fresh goodies, I'll be sharing some super easy & delicious recipes to use up those garden goods!

Today's recipe is SO GOOD. It's fresh, perfectly sweet (but not too much!) & makes good use of those zucchini or summer squash you have in the back yard. The best part is, it makes 2 loaves! So one for you to enjoy, one to stash in the freezer or pass to a friend 😊 Enjoy this recipe from Two Peas and Their Pod - thanks, Maria for this recipe!

PS - There is a lemon glaze to make for the recipe on her site. I didn't find it necessary to make it so I didn't include it here as I found the bread great as is. But if extra sweet is your jam, head to her blog to find the glaze recipe!

Lemon Zucchini Bread (Serves: Two 8 X 4 loaves)

- 3 cups all-purpose flour

- 1 teaspoon salt

- 1 teaspoon baking soda

- 1 teaspoon baking powder

- 2 cups granulated sugar

- Zest of 2 large lemons

- 3 large eggs

- 1 cup light olive oil not extra-virgin

- 1 tablespoon fresh lemon juice

- 1 1/2 teaspoons vanilla extract

- 2 cups grated zucchini

  1. Preheat oven to 325 degrees F. Grease and flour two 8 x 4 inch loaf pans. Set aside.

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

  3. In a medium bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant.

  4. In a large bowl, whisk together the lemon sugar mixture, eggs, olive oil, lemon juice, and vanilla. Whisk until smooth. Stir in the dry ingredients until combined, the batter will be thick. Stir in the zucchini and pour the batter into the prepared loaf pans.

  5. Bake for 60-65 minutes, or until tester inserted in the center comes out clean.

  6. Place the loaves on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove the loaves from the pans. Let cool completely on rack. Slice, serve & enjoy!

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