Description
A moist and flavorful quick bread combining the freshness of lemon with the subtle sweetness of zucchini. Perfect for breakfast, brunch, or as a delightful snack. This easy-to-make loaf is a great way to use up summer zucchini and enjoy a citrusy treat.
Ingredients
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1 ½ cups all-purpose flour
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½ teaspoon baking soda
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¼ teaspoon baking powder
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½ teaspoon salt
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¾ cup granulated sugar
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1 cup finely shredded unpeeled zucchini (do not squeeze or dry)
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¼ cup vegetable oil
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1 large egg
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2 tablespoons lemon juice
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2 tablespoons lemon zest
Instructions
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Preheat the Oven:
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Preheat your oven to 350°F (175°C). Grease a 8×4-inch loaf pan or line it with parchment paper.
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Mix Dry Ingredients:
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In a medium mixing bowl, combine the flour, baking soda, baking powder, and salt.
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Combine Wet Ingredients:
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In another bowl, mix together the sugar, shredded zucchini, vegetable oil, egg, lemon juice, and lemon zest.My Food Story+2Lemon Tree Dwelling+2LynneCurry+2
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Combine Wet and Dry Mixtures:
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Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
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Bake:
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Pour the batter into the prepared loaf pan.
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Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
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Cool:
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Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Notes
Do not squeeze or dry the shredded zucchini; its moisture helps keep the bread moist.
For added flavor, consider adding chopped nuts or a glaze made from powdered sugar and lemon juice.
- Prep Time: 15 minutes
- Cook Time: 45–50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Lemon, Zucchini, Bread, Quick Bread, Dessert, Snack