Lemon Zucchini Bread
A moist and tangy Lemon Zucchini Bread that combines the deliciousness of zucchini with zesty lemon, perfect for any time of day.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups grated zucchini
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- Mix the grated zucchini, sugar, oil, eggs, and vanilla extract in a large mixing bowl until well combined and creamy.
- Combine the flour, baking soda, baking powder, salt, cinnamon, and lemon zest in another bowl.
- Mix the dry ingredients into the wet mixture until just combined; do not overmix.
- Fold in the lemon juice gently.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Serve with cream cheese or whipped butter and pair with herbal tea or coffee.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 11g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg