In a medium bowl add flour, baking powder, baking soda, and salt. Lemon juice and lemon extract: You can’t really get the lemon taste without a little lemon flavoring. In another mixing bowl combine sugar, zucchini, applesauce, egg, lemon juice, and lemon zest. In a large bowl, combine flour, sugar, pudding mix, baking soda, baking powder and salt. Sugar: A little bit of sugar makes this a delicious snack. Your email address will not be published. If you have tried this Mint Chocolate Chip Cupcake recipe, then please rate it in the recipe card and let me know how it turned out in the comments below! In a separate bowl, sift together the flour, … To maximize the life of your zucchini bread in the fridge, you will want to cover it with foil or plastic wrap and place it in a plastic ziplock bag. In another bowl, whisk eggs, milk, oil, lemon juice and lemon extract. Looking forward to reading more delectable recipes in the upcoming posts, Your email address will not be published. However, if you store it properly, it can keep well for almost a week. For this easy Zucchini bread recipe, you will need the following ingredients: Flour, baking powder, and baking soda: All ingredients you need for fluffy, delicious bread that rises. This Lemon Zucchini Bread is the BEST! Pour into 2 greased 9-inch by 5-inch by 3-inch loaf pans. Freshly baked zucchini bread will last 1-2 days if you just leave it on your counter. Eggs: Farm fresh eggs are the best, but any large eggs will work. Cool for 10 minutes before removing from pans to wire racks to cool completely. Spray two 9x5-inch loaf pans with cooking spray. Add flour, salt, baking soda, baking powder and cinnamon. 50.9 g Add oil, sugar, zucchini and vanilla. Pour zucchini bread mixture into prepared loaf pans and bake for 50-55 minutes or until a toothpick inserted near the center comes out clean. Poppy seeds: These are just the icing on the bread. Zucchini bread can be left on the counter for a couple of days or you can store it to maintain its freshness. Awesome recipe, thanks for sharing. Lemon pudding mix: You will only need 1 package of lemon pudding mix Salt: A little dab will do you. Pour lemon mixture into dry ingredients and mix until JUST COMBINED! Shredded zucchini: You will need about 2 medium-size zucchini’s. Subscribe to receive new recipes via email: I’ve made this once and I’m making it again tomorrow morning. Fold in the zucchini, poppy seeds and lemon peel. https://www.allrecipes.com/recipe/58817/lemon-zucchini-bread The bread is super moist thanks to the zucchini and olive oil. If you want to make this recipe healthier, consider using whole wheat pastry flour and Stevia sugar instead. Then, put it in the refrigerator. Check out our other delicious bread recipes! I can’t wait to try it . Set aside. 1 package (3.4 oz.) Bake at 350 degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean. Vegetable oil: It’s kind of hard to make anything without a little oil. I use light olive oil in this recipe instead of extra-virgin olive oil … However, baking your own bread of any kind is always healthier than buying store-bought. In a large bowl, combine flour, sugar, pudding mix, baking soda, baking powder and salt. Let’s be honest; no it’s not really good for you. In another bowl, whisk the eggs, milk, oil, lemon juice and extract. It looks amazing and I bet it also tastes delicious too. It’s safe to say after one batch I’m addicted! No matter how bad it is for you, I just love bread. Recipe is from Taste of Home. You can also freeze your zucchini bread for about 2 to 3 months. Cool for 10 minutes before removing from pans to wire racks to cool completely. And, I especially love sweet bread with my morning coffee. Additionally, as an Amazon affiliate, I earn from qualifying purchases. Directions. Not only is this recipe super easy, but it’s baking your own bread is so much better for you than the store-bought stuff. It should last a week if you put it in the fridge this way. Spray two 9x5 loaf pan with nonstick spray. Mix well. I literally started having hunger pangs halfway through the post. Instructions In a large mixing bowl, beat eggs until foamy (about 1-2 minutes). instant lemon pudding mix, 2 cups shredded zucchini (about 2 medium sized zucchini's). Preheat oven to 350F degrees. You will need to wrap it tightly with aluminum foil or plastic wrap. Plus, it tastes so much better than what you would find on the shelves, anyways. Stir into dry ingredients just until moistened. 16 %. https://www.creationsbykara.com/lemon-poppy-seed-zucchini-bread You can store it in the refrigerator or you can freeze it. Do not OVER MIX! In large bowl, combine the flour, sugar, pudding mix, baking soda, baking powder and salt. In large bowl, combine the flour, sugar, pudding mix, baking soda, baking powder and salt. There are two ways you can store your zucchini bread. Mix flour, baking soda, and salt in a bowl. We could say, you are getting you’re serving of veggies, but the sugar and flour kind of outweigh the healthiness of the zucchini. Scroll down below for the printable step-by-step recipe. Don’t stop at making zucchini bread. Total Carbohydrate Preheat oven to 350 degrees F (175 degrees C). In another bowl, whisk eggs, milk, oil, lemon juice and lemon extract. Then, you will place it in a plastic ziplock freezer bag and put it in your freezer. Beat eggs, sugar, and vegetable oil together in another bowl; stir in yogurt, lemon zest, lemon juice… This is because you are not using any chemicals or preservatives. It is the perfect dish to cook up in this season. Shred two zucchini's using a food processor with shredder attachment. Ingredients: 4 cups flour 1 1/2 cups sugar 1 (3 1/2 ounce) packages instant lemon pudding mix 1 1/2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 4 eggs 1 1/4 cups milk 1 cup vegetable oil 3 tablespoons lemon juice 1 teaspoon lemon … https://neighborfoodblog.com/2020/08/lemon-zucchini-bread.html Pour lemon mixture … Milk: If you want it a little more moist, use whole milk. You HAVE to make it. Whisk to combine then set aside. Required fields are marked *. This blog post contains affiliate and/or referral links, which pay me a small commission for recommending my favorite products at no extra cost to you! In a bowl, beat together the zucchini, sugar, egg, and oil. The sweet aroma of the bread rising fills the house and smells just like grandmas always used to. I love making my own bread. Flecks of zucchini give a third dimension to the popular lemon and poppy seed combination in this moist quick bread. This Lemon Poppyseed Zucchini Bread is a perfect breakfast or snack option and it is super easy to make. The foil and plastic bag will keep your zucchini bread from drying out.