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Lemon Zucchini Bread

A delightful blend of zucchini and lemon, this Lemon Zucchini Bread is perfect for brunch and snacks, offering a fresh and zesty flavor in every slice.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Brunch, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup grated zucchini Grate fresh zucchini right before mixing.
  • 1/2 cup vegetable oil Can be substituted with applesauce for a lower-fat version.
  • 1/2 cup granulated sugar Can be reduced for a less sweet bread.
  • 1/2 cup brown sugar
  • 2 large eggs Use room temperature eggs for a fluffier loaf.
  • 1 teaspoon vanilla extract
  • 1/4 cup lemon juice
  • 1 tablespoon lemon zest Add for an extra burst of flavor.
Dry Ingredients
  • 1 cup all-purpose flour Can be substituted with gluten-free flour.
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, mix together the grated zucchini, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla.
Mixing
  1. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, lemon zest, and lemon juice.
  2. Combine the wet and dry ingredients and stir until just mixed.
Baking
  1. Pour the batter into the prepared loaf pan.
  2. Bake for 50-60 minutes or until a toothpick comes out clean.
Cooling
  1. Allow to cool before slicing and serving.

Notes

Serve warm with butter, or enjoy plain. Store in the fridge for about 5 days, or freeze for up to 3 months. Thaw on the counter or microwave when ready to eat.