Ellen's Lemon Zucchini Bread

Name: Ellen's Lemon Zucchini Bread
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 16
Cuisine: Global
Ingredients: 0 teaspoons baking powder; 1 teaspoon baking soda; 3 eggs; 710 milliliters flour; 1 teaspoon lemon extract; 1 lemon, zested; 1 teaspoon salt; 1 teaspoon vanilla extract; 237 milliliters vegetable oil; 473 milliliters white sugar; 473 milliliters grated zucchini

Ellen's Lemon Zucchini Bread is a dairy free and vegetarian recipe with 16 servings. One serving contains 209 calories, 4g of protein, and 2g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. If you have zucchini, lemon extract, eggs, and a few other ingredients on hand, you can make it. It works well as a morn meal. From preparation to the plate, this recipe takes around 1 hour and 40 minutes.

Instructions

Preheat an oven to 350 degrees F (175 degrees C). Grease 2 loaf pans; sprinkle sugar into the bottom and on the sides of the greased pans.

Ingredients you will need

Sugar

Equipment you will use

Loaf Pan

Oven

Beat the eggs, 2 cups sugar, vegetable oil, vanilla extract, lemon extract, and lemon zest together in a large bowl.

Ingredients you will need

Vanilla Extract

Lemon Extract

Vegetable Oil

Lemon Zest

Sugar

Egg

Equipment you will use

Bowl

Mix the flour, salt, baking soda, and baking powder together in a separate bowl; add to the egg mixture and stir until the batter is thick. Fold the zucchini into the batter.

Ingredients you will need

Baking Soda

Zucchini

All Purpose Flour

Salt

Egg

Equipment you will use

Bowl

Pour the batter into the prepared loaf pans.

Equipment you will use

Loaf Pan

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Equipment you will use

Toothpicks