Lemon Zucchini Bread is a delightful quick bread to use up all of those extra zucchini in summer time. Sweet, tangy and moist ...

This Lemon Zucchini Bread is so moist, yet the crust is perfectly crunchy! It can be made with fresh or frozen grated zucchini! During the summer, when the garden is overflowing with zucchini, I grate ...

1. Preheat oven to 350 degrees. For the bread, combine the sugar, butter and juice. Beat in eggs, one at a time. 2. Combine the flour, baking powder and salt. Add the dry ingredients to the ...

SAY “Meyer lemon,” and it’s amazing what an enthusiastic reaction you get. Mention you’re making Meyer Lemon Bread, and you’ll really get some attention. No wonder so many of you wrote in after ...

It was a good thing I had so many lemons on hand, because my two attempts at this butter-rich, uber-sifted pound cake were utter failures. My results were ugly, broken and depressing.After removing ...

Because Ree Drummond’s husband loves lemon meringue pie and custard-y desserts, this Pioneer Woman Lemon Bread Pudding was born. It was a “no-brainer” for Ree to add lemon custard into the classic ...

When you have an overload of summer zucchini these recipes will come in handy. Forget just adding zucchini to bread, although lemon zucchini bread is delicious, there are far more recipes using this ...

Starbucks may be known for its pumpkin spice lattes and cold brews, but it also offer a menu of pretty impeccable bakery items: one of my favorites being the iced lemon loaf, of course. It's rich in ...

Preheat oven to 375 degrees. Butter a 1 1/2-quart casserole. Heat milk to scalding. Add bread cubes and let stand 10 minutes. Add remaining ingredients and blend well. Pour into prepared casserole.

1. Preheat oven to 350 degrees. Combine sugar, butter and juice. Beat in eggs one at a time. Combine dry ingredients and add to mixture alternately with buttermilk. Stir in zest. Pour into greased ...