Lemon Zucchini Bread

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  • Here in Maine we never lock our car doors except in August. We lock them then because we are afraid if we leave the doors unlocked someone will fill our car with zucchini! 

    When zucchini season rolls around next summer, I’ll be ready for it because this recipe is going right into my “Be Sure to Make” recipe file for that time of year.



    Makes one 9×5″ loaf

    Ingredients:lemon zucchini bread2

    • 2 cups unbleached all-purpose flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 2 eggs
    • 1/2 cup canola oil
    • 2/3 cup sugar
    • 1/2 cup buttermilk
    • Juice of 1 lemon (or 2 Tablespoons lemon juice)
    • Zest of 1 lemon
    • 1 cup grated zucchini (you don’t need to peel the zucchini before grating it)


    For further directions, check out the original source for this recipe on this wonderful site Nancy Creative.com with step-by-step photographs, a printable recipe and helpful tips as well as many other delicious recipes. Click on the button below:

    Source: Nancy Creative.com

    Featured image source: Highlands Ranch Foodie.com

    All recipes and photos are copyrighted by the original owner unless otherwise noted.


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