Lemon Zucchini Bread
Lemon Zucchini Bread is a refreshing, moist treat that combines zesty lemon with tender zucchini. Perfect for breakfast or as an afternoon snack, each slice bursts with flavor and promises to brighten your day. This easy-to-make recipe fills your kitchen with a delightful aroma, making it a favorite for gatherings or quiet moments alike.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup grated zucchini
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- A pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a loaf pan.
- Grate the zucchini and remove excess moisture using a clean kitchen towel.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, mix eggs, sugar, oil, lemon juice, and lemon zest until well combined.
- Gradually add dry ingredients to the wet mixture; fold in grated zucchini until just combined.
- Pour batter into the prepared loaf pan and bake for 50–60 minutes or until a toothpick inserted comes out clean.
- Allow to cool before slicing and enjoy!
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: For added texture, consider folding in chopped nuts or chocolate chips before baking. You can substitute half of the all-purpose flour with whole wheat flour for extra nutrition. Store leftover bread in an airtight container at room temperature for up to three days or refrigerate for up to a week.