Comments on: Lemon Zucchini Bread

By: Sonja Overhiser

Sonja Overhiser — Sat, 28 Oct 2023 18:37:04 +0000

In reply to Gail Jensen Summers. Great question! We have not tried this recipe with gluten-free flour. In general, you can often substitute 1 for 1 gluten-free flour in recipes, but it can sometimes make them very dry. You're welcome to try it: let us know how it comes out!

By: Gail Jensen Summers

Gail Jensen Summers — Fri, 27 Oct 2023 21:30:34 +0000

Can I make this gluten free by substituting gluten free flour, and does it come out as well as the recipe above? I had it the way it is and love it, but I want to make it for a dear friend who can’t tolerate gluten. Thanks, Gail

By: Sonja Overhiser

Sonja Overhiser — Fri, 15 Sep 2023 16:52:16 +0000

In reply to Carla Swanson Krupanski. Good question! We haven't tried it with frozen grated zucchini, but it should work! Just make sure to KEEP all the water that drains off of the zucchini and use it in the recipe too. Let us know how it goes!

By: Carla Swanson Krupanski

Carla Swanson Krupanski — Thu, 14 Sep 2023 17:45:24 +0000

In reply to Angela Winegarden.

I made the lemon zucchini bread with fresh zucchini. And it was delicious! I would like to make the brownies and I have frozen,grated zucchini in my freezer. Will that work? There’s always so much more water after you freeze it.

By: Angela Winegarden

Angela Winegarden — Fri, 11 Aug 2023 23:20:35 +0000

Hi Sonja,
A good friend gave me a zucchini from her garden and I was not sure what to make with it. It needed to be somewhat simple since working full-time leaves me fatigued and without much spare time…
Anyway, I baked your Lemon Zucchini bread recipe and it is Delicious!! Thank you!

By: Alex Overhiser

Alex Overhiser — Tue, 08 Aug 2023 20:17:37 +0000

In reply to Liz Romano. No!

By: Liz Romano

Liz Romano — Tue, 08 Aug 2023 20:02:52 +0000

Does the shredded zucchini need to be squeezed dry?

By: Sonja Overhiser

Sonja Overhiser — Fri, 04 Aug 2023 00:45:15 +0000

In reply to Missy Beier. Great question! You can make these using the same recipe: divide between 12 muffin cups and bake at 375F for about 20 to 26 minutes until a toothpick comes out with just a few clinging crumbs. The cool time should be quicker too and you can use the same glaze!

By: Sonja Overhiser

Sonja Overhiser — Fri, 04 Aug 2023 00:44:15 +0000

In reply to Pam Schrader. Great question! We have not tried it but it should work similarly! Let us know how it goes.

By: Missy Beier

Missy Beier — Thu, 03 Aug 2023 19:53:57 +0000

What changes would I do to make muffins?

By: Pam Schrader

Pam Schrader — Thu, 03 Aug 2023 16:35:49 +0000

Could you substitute yellow squash for the zucchini?

By: Sonja Overhiser

Sonja Overhiser — Sat, 08 Jul 2023 01:27:03 +0000

Let us know if you have any questions!