Description
This moist and zesty lemon zucchini bread combines fresh zucchini with tangy lemon for a delightful twist on a classic loaf.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup grated zucchini
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the eggs and sugar until light and fluffy. Add the oil, lemon juice, and lemon zest, mixing well.
- Gradually stir in the dry ingredients until just combined. Fold in the grated zucchini and walnuts if using.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in 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 a gluten-free version, substitute the all-purpose flour with a gluten-free blend. Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 18g
- Fat: 11g
- Carbohydrates: 35g
- Protein: 4g