Description
A moist and tender quick bread bursting with fresh lemon zest and shredded zucchini, perfectly balanced between sweet and tangy flavors.
Ingredients
Scale
- 2 cups (240 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1/2 cup (120 ml) vegetable oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 1/2 cups shredded zucchini, drained (about 2 medium)
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped nuts or seeds
- Optional: powdered sugar & lemon juice for glaze
Instructions
- Preheat oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan.
- In a bowl, combine flour, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, oil, sugar, lemon juice, lemon zest, and vanilla extract until smooth.
- Fold in shredded zucchini.
- Gently combine wet and dry ingredients until just incorporated. Avoid overmixing.
- Pour batter into prepared loaf pan.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: drizzle with lemon glaze or sprinkle powdered sugar before serving.
Notes
For best texture, gently squeeze shredded zucchini to remove excess water before mixing. Use fresh lemon juice and zest for maximum flavor.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 16g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: lemon zucchini bread, quick bread, citrus, zucchini, moist loaf