Description
A moist and flavorful bread with the refreshing taste of lemon, complemented by the subtle sweetness of zucchini.
Ingredients
Scale
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, whisk together the sugar, vegetable oil, eggs, vanilla extract, lemon zest, and lemon juice until well combined.
- Fold in the grated zucchini until evenly distributed.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For added flavor, you can add walnuts or poppy seeds to the batter.
- Store the bread in an airtight container at room temperature for up to 3 days.
- Prep Time: 15
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon zucchini bread, easy zucchini bread, lemon bread recipe, homemade zucchini bread