Lemon Zucchini Bread: Moist and Easy Recipe for Summer Joy
Lemon Zucchini Bread: A Bright & Moist Slice of Summer
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups grated zucchini
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, combine grated zucchini, sugar, oil, eggs, and vanilla.
- In another bowl, mix flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in lemon zest and lemon juice.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let cool before slicing and serving.
Notes
- For extra flavor, add poppy seeds or walnuts.
- Ensure zucchini is well-drained before mixing into the batter.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 14g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Lemon Zucchini Bread, summer dessert, easy bread recipe