Pour the batter in a greased loaf pan and bake at 350°F for approximately 50 minutes. Thank you for supporting Confessions of a Baking Queen! My mom, on the other hand, has been working with yeast all her life and can tackle ANY bread recipe. Grease and flour two 8 or 9-inch round baking pans and set aside. Pour into two greased 9-in. Just made lemon yogurt zucchini bread Amazing I will try to send pictures. ZUCCHINI BREAD INGREDIENTS. Pour into greased loaf pans. Cuisine: American. This is one of the brightest most flavorful loaves of quick bread and I can’t get enough of that sweet glaze! Grease two 9×5-inch loaf pans. Mix by hand. It is a summer must have like my zucchini muffins and zucchini brownies. In a large bowl, cream together oil, Greek yogurt, lemon juice and sugar. I just made this as muffins (baked at 350 for 25 min) and they were delicious! This zucchini cake does not bake up dense like zucchini bread, it is soft and super moist instead. Lemon Zucchini Bread can be frozen for 3 months. Grease two 9x5-inch loaf pans with cooking spray and line with parchment paper; set aside. In a large bowl, combine the flour, pudding mix, baking soda, baking powder, and salt. Just whip up the lemon icing before ready to serve. All of the ingredients are mixed together and then divided in half to make two delicious loaves of lemon bread. Wrap in plastic wrap and then aluminum foil and freeze. Recipe is from Taste of Home. Add the dry ingredients and mix just until combined. Mar 26, 2019 - Lemon Zucchini Bread is one of our favorite quick bread recipes during the summer months! Meanwhile, mix up the glaze by whisking together … half a cup of milk; Preheat the oven to 350°. Sugar: A little bit of sugar makes this a delicious snack. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline. Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. How to make Easy Lemon Bread. I have more zucchini then I know what to do with, my garden just boomed this year. MAKE SURE TO FOLLOW ME ON FACEBOOK, INSTAGRAM, PINTEREST FOR ALL MY LATEST RECIPES! Fold … Allow the loaf to cool for 10-15 minutes in the pan, then run a knife along the edge and turn out onto a cooling rack to cool completely. Lemon Bread is made with lemon pudding, a lemon cake mix, oil, water and eggs. Beat for 2-3 minutes. Beat in eggs, zucchini, lemon zest, milk and water until well combined. Lemon Zucchini Bread what a glorious combination, super moist, lemony, and delicious! 1 package (3.4 oz.) Course Bread. Pour into two greased 9” x 5” x 3” loaf pans. Pour batter into your prepared pan to … In another bowl, whisk together the sugar, eggs, milk, oil, lemon juice, and vanilla. Or until a toothpick comes out clean. It is lemony, sweet, moist from the zucchini and pudding mix, and just so good! is to add additional lemon zest and/or juice. This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Lemon Zucchini Bread is super moist and so good! Calories: 476 kcal. Zucchini Bread Ingredients. Otherwise, the lemon zucchini bread will become very dense during the baking process. 16 %. Stir into dry ingredients just until moistened. Cuisine: American. Bake in 3 loaf bread pans that are greased or sprayed with Pam. 1 hr 10 mins. This Lemon Zucchini Bread combines two favorites in one delicious loaf of bread! Now I am pretty sure that you have a neighbor that has extra zucchini. I followed this helpful conversion guide and it worked beautifully! No refined sugar, no flour, no oil. You can keep the bread at room temperature for up to 2 days or 1 week in the refrigerator. The batter has been mixed and is ready to be poured into a loaf pan. Just 5 simple ingredients. I also used white whole wheat flour instead. I start by cutting the zuke in fourths long ways and then cut the center off with the seeds, but you can use the whole zucchini if you like. Some extra-virgin olive oils can be strong. Fold in the zucchini, poppy seeds and lemon peel. Pour into 2 loaf pans that have been greased and floured, or you … Fold in the zucchini, lemon zest ; Pour batter into 9x5 metal loaf pan. We are all about quick breads (breads that don’t require yeast), and we love that this recipe is so simple. Delicious Glazed Lemon Zucchini Bread Recipe that is soft, moist, filled with grated zucchini and lemon juice and topped with a lemony glaze. Add the glaze after the bread is thawed out from the freezer. Fold in shredded zucchini. You don’t taste the zucchini it just adds an incredible moisture to the cake and adds some little green “sprinkles.” Stir into dry ingredients just until moistened. If you have icing leftover just store in a container in the refrigerator. Great for dessert and healthy enough for breakfast or snack. For me, two smallish zucchini = 1 lb. In a large bowl or a mixer, combine the flour, sugar, dry pudding mix, baking soda, baking powder and the salt. Filed Under: Dessert Tagged With: dessert, lemon, quick bread, zucchini, zucchini bread, Hi There! This Lemon Zucchini Bread is the BEST! For glass pans, bake at 325° for 55 minutes, for metal bake at 350° for 55 minutes. Freshly baked zucchini bread will last 1-2 days if you just leave it on your counter. Then I know what to do with, my bake time was considerably longer than 55 minutes mix ; aside. For informational purposes only on butteryourbiscuit.com should only be used as a general guideline and the zest. Perfect recipe for this time of year and I can ’ t want to share with others what... Small commission for my referral at no extra cost to you you 're just one bowl one. 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