Lemon Zucchini Bread

TASTY MESS(1)
P Ventresca: "Turned out pretty good. Already made it twice tod…" Read More
11Ingredients
60Minutes
320Calories

Ingredients

US|METRIC
  • 1/2 cup cornstarch
  • 3 1/2 cups ap flour
  • 4 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 4 large eggs
  • 1 cup canola oil (unsweetened applesauce can be used instead if you like or plain yogurt)
  • 2 2/3 cups granulated sugar (you can cut back on the sugar easily if you like)
  • 1/4 cup lemon juice (freshly squeezed)
  • 1 cup buttermilk
  • 1 teaspoon lemon extract
  • 2 cups zucchini (grated, use a box grater)
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    NutritionView More

    320Calories
    Sodium10% DV250mg
    Fat18% DV12g
    Protein8% DV4g
    Carbs16% DV48g
    Fiber3% DV<1g
    Calories320Calories from Fat110
    % DAILY VALUE
    Total Fat12g18%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol45mg15%
    Sodium250mg10%
    Potassium95mg3%
    Protein4g8%
    Calories from Fat110
    % DAILY VALUE
    Total Carbohydrate48g16%
    Dietary Fiber<1g3%
    Sugars28g56%
    Vitamin A2%
    Vitamin C6%
    Calcium10%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    P Ventresca 2 years ago
    Turned out pretty good. Already made it twice today to use up excess fresh zucchini. I made adjustments to the recipe. I used 2 cups unbleached flour plus 1 1/2 cups of whole wheat flour to equal the 3 1/2 cups needed. I also added the lemon rind finely grated to the recipe in both batches and added more lemon flavour but did not overpower the taste. In my first batch I used the canola oil and the second batch I substituted with a non fat Greek yogurt and they both turned out great. And in both batches I only used 2 cups of sugar. So overall with these adjustments the loaves turned out great. This will be a recipe I will keep on file and reuse always. Thank you.

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