Description
This moist and flavorful lemon zucchini bread is the perfect way to use up summer zucchini. The bright lemon flavor pairs beautifully with the tender zucchini for a delicious quick bread.
Ingredients
Scale
- 1 cup grated zucchini, excess moisture squeezed out
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 and 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). Grease a 9×5 inch loaf pan or line it with parchment paper.
- In a large mixing bowl, combine the grated zucchini, sugar, vegetable oil, eggs, lemon juice, lemon zest, and vanilla extract. Mix until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix.
- 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.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
- Store leftover lemon zucchini bread in an airtight container at room temperature for up to 3 days.
- For extra lemon flavor, consider adding a lemon glaze on top made from powdered sugar and lemon juice.
- Prep Time: 15
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12
- Sodium: 200
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 2
- Cholesterol: 30
Keywords: lemon zucchini bread, quick bread, zucchini recipes, lemon recipes, summer baking