Lemon Zucchini Bread
Lemon Zucchini Bread is a delightful fusion of tangy lemon and moist zucchini, creating a perfect treat for breakfast or an afternoon snack. This easy-to-make loaf boasts a vibrant color and irresistible aroma that will brighten your kitchen and have your family asking for seconds. With its balance of sweetness and zest, this recipe is not only delicious but also a fantastic way to use up extra zucchini from your garden or fridge.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Approximately 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp salt
- 2 large eggs
- ½ cup vegetable oil
- ½ cup lemon juice (freshly squeezed)
- Zest of 1 lemon
- 1 cup shredded zucchini
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, beat the eggs and sugar until creamy. Mix in the oil, lemon juice, and lemon zest.
- Gently fold in the shredded zucchini into the wet mixture.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Let cool before slicing.
Nutrition
- Serving Size: 1 slice (50g)
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg