Description
This moist and flavorful lemon zucchini bread is an easy way to use up summer zucchini. It’s infused with fresh lemon juice and zest, making it perfect for breakfast or a sweet snack.
Ingredients
Scale
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- ½ cup vegetable oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, whisk together the granulated sugar, brown sugar, eggs, and vegetable oil until well combined.
- Add the lemon juice, lemon zest, and vanilla extract to the wet ingredients and mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the grated zucchini until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days.
- For added flavor, consider adding chopped walnuts or chocolate chips to the batter.
- This bread can be frozen. Wrap it tightly in plastic wrap and aluminum foil for up to 3 months.
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon zucchini bread, zucchini bread recipe, lemon bread recipe, easy zucchini bread