Description
This Zesty Lemon Zucchini Bread is the perfect way to use up your garden’s bounty! The combination of zucchini and lemon creates a moist, flavorful bread that’s perfect for breakfast, brunch, or a snack. It’s easy to make and always a crowd-pleaser!
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini, packed
- 1/4 cup lemon juice
- Zest of 1 lemon
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, cream together the granulated sugar, brown sugar, and oil. Beat in the eggs one at a time, then stir in the vanilla extract.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Stir in the zucchini, lemon juice, and lemon zest.
- Pour the batter into the prepared loaf pan.
- Bake 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 before transferring it to a wire rack to cool completely.
Notes
- For a richer flavor, use butter instead of oil.
- You can add chopped nuts, such as walnuts or pecans, to the batter for added texture.
- Store leftover bread in an airtight container at room temperature for up to 3 days.
- Prep Time: PT20M
- Cook Time: PT55M
- Category: Bread
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g