How we make zucchini bread here at Lydia Street

This is the time of year that zucchini starts to be plentiful, whether you grow it, buy it at the farmer’s market or have generous friends (like we do).

This recipe isn’t difficult, especially if you have a food processor to help you grate the zucchini.

That, and zesting the lemon is the hardest, most time-consuming part. Our recipe calls for 2 tablespoons of grated lemon peel but we use the zest of an entire lemon (a little more than double that amount.

Sugar, flour, eggs, baking powder, vegetable oil and some salt is everything else you need.

Here’s the entire recipe. We leave out the nuts but I’m sure this bread would be delicious if you added them.

A batch will make 2 large loaves or 5 mini-loaves. On this day we made 2 batches (we did NOT double the recipe, we made each batch separately but baked them together).

After they bake for one hour. Yum! (These mini-loaves are especially good for freezing.)


About Dianna Ott

Lydia Street is about an old house, a new garden and the adventures of the lovely and talented occupants, Dianna and Christe. We love our dogs; we love to cook; we love to garden; and we have too many house projects going on at the same time. We also have plenty of stories to tell.
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10 Responses to How we make zucchini bread here at Lydia Street

  1. Pingback: Pretty Awesome Zucchini Bread & An Organizing Moment « Easy-Going Organizer

  2. thehungrymum says:

    never tried this but will now

  3. Christina says:

    I’ve never tried it with lemon zest, but it sounds delicious! Will have to give it a go and see how it turns out in muffin form.

  4. Emily says:

    Looks yummy, I think I need to make some bread now…

  5. yum! I must be glutn free but you have inspired me to give this a try w/ GF flour!

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