Courgette Sultana And Lemon Bread

Lemon zest adds a touch of summer and freshness to this courgette bread!

Courgette Sultana And Lemon Bread

Total Time: 1 hour, 25 minutes

Serving Size: 14

Calories per serving: 297,49

Fat per serving: 8,79g 14%

Saturated fat per serving: 0,98g 5%

Carbs per serving: 51,23g 17%

Protein per serving: 3,92g 8%

Fiber per serving: 1,11g 4%

Sugar per serving: 30,31g

Sodium per serving: 285,96mg 12%


  • 3 cups all purpose-flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 2 large eggs
  • 2 cups sugar
  • 2 cups grated zucchini
  • 1/2 cup sunflower oil
  • zest and juice of 1/2 a lemon
  • 2 tsp vanilla extract
  • 4 Tbsp sultanas
  • Baking spray


  1. Preheat oven to 325°.
  2. In a bowl, combine the flour, salt, baking powder, baking soda and ground cinnamon stirring well.
  3. In another deep bowl, beat eggs with a mixer at medium speed until foamy.
  4. Add sugar, zucchini, oil, lemon juice and zest and vanilla, beating until well blended.
  5. Add zucchini mixture to flour mixture, stirring just until moist. Fold in sultanas.
  6. Spoon batter into 2 (9 x 5–inch) loaf pans coated with baking spray.
  7. Bake for one hour or until a wooden pick inserted in center comes out clean.
  8. When done, let cool for 10 minutes and then remove from pans.
  9. Cool completely, slice and serve.
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