Description

Lemon Zucchini Bread is a delightful and moist treat that perfectly blends the tangy flavor of fresh lemons with the soft texture of zucchini. This versatile loaf is ideal for breakfast, snacks, or dessert, and its vibrant aroma will fill your kitchen with warmth and nostalgia. Easy to prepare, this recipe will impress your family and friends while making cherished memories.

Ingredients

Scale

2 medium zucchinis (about 2 cups grated)
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs (room temperature)
1/4 cup freshly squeezed lemon juice
Zest of 1 large lemon
1.5 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon

Instructions

Preheat oven to 350°F (175°C) and grease a loaf pan.
Grate zucchinis and squeeze out excess moisture. In a bowl, combine grated zucchini, lemon zest, and sugar; let sit for a few minutes.
In another bowl, whisk eggs until frothy. Add vegetable oil and lemon juice; mix well.
Gradually fold the wet mixture into the zucchini mixture until combined.
In a separate bowl, whisk together flour, baking powder, salt, and cinnamon. Gently fold this dry mix into the wet ingredients until just combined.
Pour batter into prepared loaf pan and smooth the top. Bake for 50-60 minutes or until golden brown and a toothpick inserted comes out clean.
Cool on wire racks before slicing.

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

Nutrition

Serving Size: 1 slice (70g)
Calories: 180
Sugar: 10g
Sodium: 150mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg

Keywords: - Squeeze out as much moisture from zucchini as possible to prevent sogginess. - For added flavor, consider mixing in nuts or chocolate chips. - Store leftovers in an airtight container at room temperature for up to three days.