Description

Lemon Zucchini Bread is a delightful blend of fresh lemon zest and moist zucchini, resulting in a tender loaf that’s perfect for breakfast or as a snack. This easy-to-follow recipe yields a beautiful golden crust with a soft crumb, making it irresistible whether enjoyed plain or with butter. This refreshing treat will surely brighten your day and impress your guests.

Ingredients

Scale

2 medium zucchinis, grated
2 large eggs
1 cup granulated sugar
1/2 cup vegetable oil
1/4 cup fresh lemon juice (about 2 lemons)
2 tbsp lemon zest (from about 2 lemons)
1.5 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon

Instructions

Preheat your oven to 350°F (175°C) and grease a loaf pan.
Grate the zucchinis and squeeze out excess moisture using a clean towel.
In a large bowl, whisk together eggs, sugar, vegetable oil, lemon juice, and lemon zest until combined.
In another bowl, mix flour, baking powder, salt, and cinnamon.
Gradually add the dry ingredients to the wet mixture; fold gently until just combined.
Fold in the grated zucchini until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for about 50-60 minutes or until golden brown and a toothpick inserted comes out clean.
Allow cooling in the pan for 10 minutes before transferring to a wire rack.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Breakfast/Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 180
Sugar: 10g
Sodium: 150mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg

Keywords: - For added flavor, consider folding in chocolate chips or chopped nuts before baking. - Store leftover bread at room temperature wrapped in plastic or refrigerate for longer freshness.