Description
Lemon Zucchini Bread is a bright and refreshing treat that perfectly balances zesty lemon and moist zucchini in every bite. This easy-to-make recipe yields a tender loaf that’s ideal for breakfast, snacks, or dessert. With its vibrant flavor and delightful aroma wafting through your kitchen, this bread is sure to brighten any day.
Ingredients
Scale
- 1 cup finely grated zucchini
- 1 tablespoon lemon zest
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ cup vegetable oil (or melted butter)
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Grate the zucchini and squeeze out excess moisture with a clean towel.
- In a bowl, mix together the flour, baking powder, baking soda, salt, sugar, and cinnamon.
- In another bowl, whisk eggs, vanilla extract, lemon zest, and zucchini until well combined. Stir in oil or melted butter.
- Gradually add dry ingredients to wet ingredients until just combined; do not overmix.
- Pour batter into the prepared pan and bake for 50-60 minutes or until a toothpick comes out clean.
- Let cool for 10 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 180
- Sugar: 10g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: - For added texture and flavor, consider mixing in chopped nuts or chocolate chips. - Store leftovers wrapped at room temperature for up to three days or freeze slices individually for up to three months.