Best 4 Lemon Rosemary Zucchini Bread Recipes
Lemon rosemary zucchini bread is a delightful treat that combines the vibrant flavors of lemon and rosemary with the moist texture of zucchini. This delectable bread is not only a culinary delight but also a creative way to incorporate healthy ingredients into your diet. Whether you're a seasoned baker or a novice in the kitchen, this easy-to-follow recipe will guide you through the steps of creating a perfect lemon rosemary zucchini bread that will tantalize your taste buds and impress your friends and family.
Let's cook with our recipes!
LEMON ZUCCHINI BREAD
I thought my mom made the best zucchini bread - until I added lemon! This is a wonderful, light zucchini bread that's not too sweet.
Provided by REBECITA
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4 inch loaf pan.
- In a bowl, beat together the zucchini, sugar, egg, and oil. In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan.
- Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely.
Nutrition Facts : Calories 194.7 calories, Carbohydrate 25.2 g, Cholesterol 15.5 mg, Fat 9.7 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 1.6 g, Sodium 164.6 mg, Sugar 12.8 g
LEMON ROSEMARY ZUCCHINI
Make and share this Lemon Rosemary Zucchini recipe from Food.com.
Provided by Dancer
Categories Lemon
Time 22m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In medium non-stick skillet, heat olive oil over medium heat.
- Add yellow pepper and rosemary and saute 2 minutes.
- Add zucchini and salt and pepper, to taste.
- Continue to saute for another 4 to 5 minutes or until zucchini is just tender.
- Remove from heat and stir in lemon juice.
Nutrition Facts : Calories 51.8, Fat 3.6, SaturatedFat 0.5, Sodium 7.2, Carbohydrate 4.9, Fiber 1.1, Sugar 1.1, Protein 1.2
LIGHTER LEMON ROSEMARY ZUCCHINI BREAD
This is an adaptation of a recipe I found on simplyrecipes.com. To make it diabetes friendly, I cut back on the oil and replaced the sugar with Splenda. I also swapped one cup of the flour for whole wheat flour so that it won't cause such a blood sugar spike after eating it. The prep time is an estimate. I seem to be slow with prep, but you may find that it doesn't take as long as it takes me.
Provided by Paris D
Categories Breads
Time 1h45m
Yield 20 slices
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Prepare two 4x9-inch loaf pans, either coating with butter or spraying with baking spray.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and rosemary.
- Beat the eggs in a mixer (or by hand) until frothy. Beat in all of the applesauce. Beat in the melted butter and olive oil. Beat in the Splenda. Stir in the lemon zest and grated zucchini.
- Add the dry ingredients to the wet, a third at a time, stirring after each incorporation.
- Divide batter/dough into two loaf pans.
- Bake in a 350°F oven for 45 to 50 minutes. Test after 40 minutes. If you gently press down on the surface of the loaf, it should bounce back, and a bamboo skewer inserted into the center should come out clean.
- Remove from the oven. Let cool for a few minutes and then remove the loaves from their pans to cool on a rack.
Nutrition Facts : Calories 122.9, Fat 4.5, SaturatedFat 1.9, Cholesterol 24.7, Sodium 202.5, Carbohydrate 18.4, Fiber 1.3, Sugar 3.9, Protein 3
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
Tips:
- Choose fresh, high-quality ingredients. This will make a big difference in the flavor and texture of your bread.
- Grate the zucchini finely. This will help it distribute evenly throughout the batter and prevent it from clumping.
- Don't overmix the batter. Overmixing can make the bread tough.
- Bake the bread until a toothpick inserted into the center comes out clean. This will ensure that the bread is cooked through.
- Let the bread cool completely before slicing and serving. This will help the bread to set and make it easier to slice.
Conclusion:
Lemon rosemary zucchini bread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up any extra zucchini you may have on hand. With its bright lemon flavor, fragrant rosemary, and moist, tender crumb, this bread is sure to be a hit with everyone who tries it.
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