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Lemon-Zucchini Bread
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Lemon-Zucchini Bread

2 Hr(s) 5 Min(s)
20 Min(s) Prep
1 Hr(s) 45 Min(s) Cook
Try your hand at something new, and surprise them all with this Lemon-Zucchini Bread recipe. Incorporating a delicious mix of sweet and citrusy flavors, one slice of this Lemon-Zucchini Bread is enough to put a smile on anyone's face!
What You Need
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16 servings
Original recipe yields 16 servings
1-1/2 cups flour
1 tsp. CALUMET Baking Powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup granulated sugar
1/2 cup oil
2 eggs
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened, divided
1 cup shredded zucchini
1 Tbsp. lemon zest
1/4 cup lemon juice, divided
1/2 cup powdered sugar
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Let's Make It
1
Heat oven to 350°F.
2
Combine first 4 ingredients. Beat granulated sugar, oil eggs and half the cream cheese until blended. Gradually add flour mixture, mixing well after each addition. Stir in zucchini, lemon zest and 3 Tbsp. lemon juice.
3
Pour into greased and floured 9x5-inch loaf pan.
4
Bake 40 to 45 min. or until toothpick inserted in center comes out clean. Cool 15 min. Remove from pan to wire rack; cool completely.
5
Mix powdered sugar with remaining cream cheese and lemon juice until blended; drizzle over bread. Let stand until glaze is firm before slicing bread to serve.
Kitchen Tips
Tip 1
Special Extra
Sprinkle with additional lemon zest before serving.
Nutrition
Calories
190
Calories From Fat
0
% Daily Value*
Total Fat 10g
13%
Saturated Fat 2.5g
13%
Trans Fat 0g
Cholesterol 30mg
10%
Sodium 180mg
8%
Total Carbohydrates 23g
8%
Dietary Fibers 0g
Sugars 14g
28%
Protein 3g
6%
Vitamin A
4%
Vitamin C
2%
Calcium
0%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
16 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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