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–+ servings

Lemon Zucchini Bread

A moist and flavorful bread made with fresh zucchini and a hint of lemon, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
Wet Ingredients
  • 0.5 cups granulated sugar
  • 0.5 cups brown sugar packed
  • 0.5 cups vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup zucchini grated
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice

Method
 

Prepare the Oven and Pan
  1. Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
Mix Dry Ingredients
  1. In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Mix Wet Ingredients
  1. In another bowl, combine the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
Combine Mixtures
  1. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the grated zucchini, lemon zest, and lemon juice.
Bake the Bread
  1. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
  1. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 1gFiber: 1gSugar: 10g

Notes

Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

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