Lil' Luna · by Kristyn Merkley★ 4.9 (393)
Lemon Zucchini Bread Recipe
NUTRITION · PER SERVING90M COOK
CAL 91%·PRO 42%
CARBS 300G66% OF CAL
3G FIBER191G SUGAR106G OTHER
FAT 63G31% OF CAL
7G SAT56G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, moist quick bread loaded with grated zucchini and fresh lemon juice, topped with a bright lemon glaze.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 2- 2 cups cake flour, (or all-purpose flour)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- ½ cup canola oil, (or vegetable oil)
- 1⅓ cups sugar
- ½ cup buttermilk
- 2 tablespoons lemon juice
- zest of 1 lemon
- 1 cup grated zucchini
- 1 cup powdered sugar, (sifted)
- 3 tablespoons milk
At a glance
PER SERVING · TIME 90M
CAL 91%·PRO 42%
CARBS 300G66% OF CAL
3G FIBER191G SUGAR106G OTHER
FAT 63G31% OF CAL
7G SAT56G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 50m
- Sodium
- 725mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 488mg
- Calcium
- 164mg
- Iron
- 11mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 725MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.