- 4 cups all purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups shredded zucchini
- 2/3 cup unsalted butter (melted)
- 2 lemons (zested)
- 1/2 cup lemon juice (about 2 largelemons)
- 4 large eggs
- 1 cup powdered sugar
- 1 lemon
|Calories250Calories from Fat60|
|% DAILY VALUE|
|Calories from Fat60|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Kathrin B. 11 days ago
Excellent but skipped the crumble
Natalie Popovic a year ago
great tasting and super moist.
Debbie Crawford a year ago
such a great recipe! i made a gluten-free version with 2c Bob's 1for1 baking flour, 1c sorghum flour, 1/2 oat flour, 1/4c coconut flour and 1/4c almond meal. so good my partner couldn't tell it was gf. i used 1/2 the mix in 12muffin tins and made a loaf with the other half. cant wait to make again!
April Doten a year ago
Perfect! I tried 1/2 the batch in a 9” loaf pan (baked 50 min) and the other 1/2 in 12-cup muffin on (baked for 20 min)
Graham a year ago
So good! I made them into muffins and mini-muffins and just cut the cooking time down to 20 mins for muffins and 10-12 mins for mini muffins!!! I also added a little carbonated lemon to the lemon juice in the glaze and it adds an extra little pop!!!
Alyssa a year ago
Delicious! 10/10 will make again
Melissa M. a year ago
Not nearly as lemony as i thought... i would definitely increase the amount of zest and the amount of lemon juice next time. the cake was really moist and it was probably done just after the 45 min mark in my oven.
Diane D. a year ago
Wonderful! This is very good zucchini bread. I didn’t change a thing although it only took about 50 minutes to cook.