Ellen's Lemon Zucchini Bread

Vegetarian
Dairy Free
Health score
1%
Ellen's Lemon Zucchini Bread
100 min.
16
221kcal

Suggestions

Start with a tantalizing introduction to entice cooking enthusiasts:

Welcome to the world of Ellen's Lemon Zucchini Bread, a delightful culinary creation that promises to enchant your taste buds with its delightful blend of flavors. This exquisite recipe, known for its versatility, is not only a perfect fit for your morning meal, brunch, or breakfast but also doubles up as a delectable dessert to satisfy your sweet cravings.

Imagine sinking your teeth into a soft, moist slice of bread, infused with the zesty freshness of lemon and the subtle crunch of zucchini. The harmony of flavors in this dish is nothing short of magical, making it a must-try for every food lover.

What truly sets Ellen's Lemon Zucchini Bread apart is its commitment to health without compromising on taste. It's a vegetarian delight, free from dairy, and crafted to cater to those watching their calorie intake. Each serving, clocking in at a modest 221 calories, is a testament to the fact that healthy eating can be both delicious and satisfying.

So, why not don your apron and get ready to embark on a culinary journey that's both nutritious and delightful? With a preparation time of 100 minutes and enough servings for 16 lucky individuals, Ellen's Lemon Zucchini Bread is not just a recipe; it's an experience waiting to happen in your very own kitchen.

Ingredients

  • 0.3 teaspoon double-acting baking powder 
  • teaspoon baking soda 
  •  eggs 
  • cups flour 
  • teaspoon lemon extract 
  •  lemon zest 
  • teaspoon salt 
  • teaspoon vanilla extract 
  • cup vegetable oil 
  • cups granulated sugar white
  • cups zucchini grated

Equipment

  • bowl
  • oven
  • wire rack
  • loaf pan
  • toothpicks

Directions

  1. 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.
  2. Beat the eggs, 2 cups sugar, vegetable oil, vanilla extract, lemon extract, and lemon zest together in a large bowl.
  3. 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.
  4. Pour the batter into the prepared loaf pans.
  5. 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.

Nutrition Facts

Calories221kcal
Protein6.55%
Fat15.61%
Carbs77.84%

Properties

Glycemic Index
15.76
Glycemic Load
30.46
Inflammation Score
-2
Nutrition Score
4.992608687152%

Flavonoids

Quercetin
0.1mg

Nutrients percent of daily need

Calories:221.01kcal
11.05%
Fat:3.87g
5.95%
Saturated Fat:0.72g
4.52%
Carbohydrates:43.44g
14.48%
Net Carbohydrates:42.61g
15.49%
Sugar:25.48g
28.31%
Cholesterol:30.69mg
10.23%
Sodium:234.09mg
10.18%
Alcohol:0.09g
100%
Alcohol %:0.12%
100%
Protein:3.65g
7.31%
Selenium:10.66µg
15.23%
Vitamin B1:0.19mg
12.97%
Folate:50.54µg
12.63%
Vitamin B2:0.17mg
10.2%
Manganese:0.19mg
9.58%
Vitamin B3:1.46mg
7.31%
Iron:1.31mg
7.3%
Vitamin K:5.77µg
5.5%
Phosphorus:48.97mg
4.9%
Vitamin C:3.26mg
3.95%
Fiber:0.83g
3.31%
Vitamin B5:0.26mg
2.62%
Vitamin B6:0.05mg
2.52%
Copper:0.05mg
2.51%
Vitamin E:0.34mg
2.29%
Magnesium:9.04mg
2.26%
Potassium:78.43mg
2.24%
Zinc:0.32mg
2.16%
Calcium:15.16mg
1.52%
Vitamin A:75.74IU
1.51%
Vitamin B12:0.07µg
1.22%
Vitamin D:0.17µg
1.1%
Source:Allrecipes
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