Description
A moist and delicious quick bread infused with fresh lemon and grated zucchini, perfect for breakfast or snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup grated zucchini
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- Zest of 1 lemon
- Juice of 1 lemon
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, mix the grated zucchini, sugar, oil, eggs, lemon zest, lemon juice, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring 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 into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For extra moisture, wrap the bread in plastic wrap after it cools. This bread can be stored at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Method: Breakfast
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 15g
- Fat: 10g
- Carbohydrates: 35g
- Protein: 4g