Lemon Zucchini Bread
Lemon Zucchini Bread is a delightful blend of zesty lemons and moist zucchini, creating a light, flavorful loaf that’s perfect for any occasion. This easy-to-follow recipe results in a golden-brown bread that’s sure to impress your family and friends. Ideal for brunch or a sweet snack, every slice offers a refreshing taste reminiscent of summer days. Let the enticing aroma fill your kitchen as you bake this crowd-pleaser that’s simple enough for beginner bakers yet delicious enough to impress even the most discerning palates.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Approximately 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 medium zucchinis, grated
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest (from about 1 lemon)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Grate the zucchini and set aside to drain excess moisture.
- In a bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, combine eggs, oil, lemon juice, lemon zest, and vanilla; mix until smooth.
- Fold the drained zucchini into the wet mix gently.
- Gradually incorporate the dry ingredients into the wet mixture until just combined—avoid overmixing.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick comes out clean.
Nutrition
- Serving Size: 1 slice (65g)
- Calories: 180
- Sugar: 12g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg