Best 4 Lemon Maple Zucchini Bread Recipes
Lemon maple zucchini bread is a delightful treat that combines the flavors of lemon, maple syrup, and zucchini into a moist and flavorful loaf. This classic quick bread is perfect for breakfast, brunch, or as an afternoon snack. The combination of tangy lemon, sweet maple syrup, and tender zucchini creates a unique and delicious flavor that is sure to please everyone. With just a few simple ingredients and some basic baking skills, you can easily create a loaf of lemon maple zucchini bread that is sure to become a favorite in your household.
Let's cook with our recipes!
MAPLE ZUCCHINI BREAD
A moist zucchini bread with the flavor of maple.
Provided by Marian Collins
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Yield 24
Number Of Ingredients 12
Steps:
- In a mixing bowl, beat the 3 eggs; add oil, sugars and flavoring, mixing until foamy. Blend in the flour, wheat germ, baking powder, soda, and salt. Stir in zucchini and nuts. Pour batter into 2 greased bread pans
- Bake at 325 degrees F (165 degrees C) for 1 hour. Cool.
Nutrition Facts : Calories 248 calories, Carbohydrate 29.6 g, Cholesterol 23.3 mg, Fat 13.3 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 1.7 g, Sodium 321.8 mg, Sugar 17.7 g
LEMON-MAPLE ZUCCHINI BREAD
I haven't tried this yet, but I'm posting here so I don't lose this recipe because it looks so good! The recipe comes from The Maple Syrup Cookbook by Ken Haedrich.
Provided by Whisper
Categories Quick Breads
Time 1h20m
Yield 1 large loaf
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Grease 9" x 5" loaf pan and set aside.
- Beat the eggs with an electric mixer for 2 minutes.
- Gradually add the maple syrup, oil, vanilla, and lemon zest.
- Stir in the zucchini.
- Combine the unbleached and wheat flours, baking powder, and salt in a large bowl.
- Make a well in the center, then stir in the zucchini mixture.
- Blend just until smooth, then turn into the prepared pan.
- Bake for 50 to 60 minutes, until a tester inserted into the center comes out clean.
- Cool in the pan for 5 to 10 minutes, then remove and cool completely on a wire rack.
Nutrition Facts : Calories 3138.3, Fat 128.9, SaturatedFat 19.8, Cholesterol 558, Sodium 2524.2, Carbohydrate 451.3, Fiber 19.8, Sugar 197.1, Protein 56.5
BEST LEMON ZUCCHINI BREAD
This lemon zucchini bread has wowed every person my Mom made it for, and she has now passed this tried-and-true recipe to me, with the same results. If you are tempted to skip the nutmeg, don't! It's the secret ingredient that makes this bread pop. This loaf won't last a day in your house, so it's best to double or triple the recipe to ensure everyone gets a slice! The loaf freezes well, just slice before freezing.
Provided by Littldot
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
- Mix flour, baking powder, baking soda, salt, and nutmeg together in a bowl.
- Beat egg with sugar, milk, oil, and lemon juice in another bowl. Pour into the dry ingredients and add lemon zest and zucchini. Stir with a fork until moist, but very thick. Pour into the prepared pan and smooth the top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.
Nutrition Facts : Calories 219.6 calories, Carbohydrate 30.5 g, Cholesterol 16.3 mg, Fat 10 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 242.3 mg, Sugar 13.2 g
LEMON ZUCCHINI BREAD
This bread comes out very moist and even tastes great the next day. It also freezes well. From Old Stone House Bed and Breakfast.
Provided by cookiedog
Categories Quick Breads
Time 1h5m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Mix flour and baking powder together in a small bowl. In separate bowl mix oil, sugar, lemon zest, and lemon juice. Add eggs one at a time, beating after each addition. Add flour mixture to egg mixture and mix well. Add zucchini and pecans. Grease two 4 x 8-inch loaf pans and divide batter between them. Bake about 50 mins or until toothpick comes out clean. Cool.
Nutrition Facts : Calories 246.3, Fat 13.2, SaturatedFat 1.7, Cholesterol 23.2, Sodium 56.3, Carbohydrate 30.2, Fiber 1.1, Sugar 17.4, Protein 3.1
Tips:
- To ensure moist and flavorful zucchini bread, use fresh zucchini that has been grated and drained of excess moisture.
- Use ripe bananas for a sweeter and more flavorful bread. If your bananas are not ripe enough, you can ripen them quickly by placing them in a paper bag with an apple.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- To make sure your zucchini bread is cooked through, insert a toothpick into the center of the loaf. If it comes out clean, the bread is done.
- Let the zucchini bread cool completely before glazing it. This will help the glaze set properly.
Conclusion:
Lemon maple zucchini bread is a delicious and versatile treat that can be enjoyed for breakfast, lunch, or dessert. It's also a great way to use up leftover zucchini. With its moist texture, sweet and tangy flavor, and crunchy topping, this bread is sure to be a hit with everyone who tries it. So next time you're looking for a tasty and healthy snack, give lemon maple zucchini bread a try!
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