Description
A delightful blend of sweet zucchini and tangy lemon, this Lemon Zucchini Bread is moist, easy to make, and perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup finely grated zucchini
- 2 tablespoons lemon juice
- Zest of 1 lemon
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
- Mix together the flour, baking soda, baking powder, salt, and ground cinnamon.
- Combine the sugar and eggs in another bowl; beat until light and fluffy, then mix in the oil, zucchini, lemon juice, and zest.
- Combine the dry ingredients into the wet ingredients and gently fold until just combined.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Ensure the zucchini is well-drained to prevent sogginess. Experiment with adding nuts or a lemon glaze for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: lemon zucchini bread, quick bread, dessert, summer baking, zucchini recipes