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Delicious Lemon Zucchini Bread

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  • Author: Mia
  • Total Time: 1 hour 10-15 minutes
  • Yield: 8-10 servings
  • Diet: Vegetarian

Description

This Delicious Lemon Zucchini Bread combines the freshness of zucchini with a zesty lemon twist, creating a moist, flavorful treat that’s perfect for breakfast, a snack, or even a light dessert.

Ingredients

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup granulated sugar

1/2 cup brown sugar, packed

2 large eggs

1/4 cup vegetable oil

1/4 cup fresh lemon juice

2 teaspoons lemon zest

1 teaspoon vanilla extract

2 cups shredded zucchini (about 2 medium zucchinis, with skin on)

1/2 cup chopped walnuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In a large bowl, mix together the granulated sugar, brown sugar, eggs, vegetable oil, lemon juice, lemon zest, and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
  5. Fold in the shredded zucchini and chopped walnuts (if using). The batter will be thick but moist.
  6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  7. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

  1. Gluten-Free: To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
  2. Add-ins: You can customize your lemon zucchini bread by adding dried fruits, such as cranberries or raisins, or try mixing in a handful of chocolate chips for a sweet twist.
  3. Lemon Glaze: For an extra burst of lemon flavor, drizzle a simple lemon glaze over the cooled loaf. To make the glaze, mix powdered sugar with lemon juice until smooth and pour over the bread.
  4. Dairy-Free: Swap the eggs for a flaxseed egg substitute (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg) and use a dairy-free oil or butter alternative to make this recipe dairy-free.
  5. Storage/Reheating: To store, wrap the cooled zucchini bread tightly in plastic wrap or place it in an airtight container at room temperature. It will stay fresh for about 3-4 days. For longer storage, you can freeze the bread. Wrap it in plastic wrap and foil before freezing, and it will keep for up to 2 months. To reheat, simply warm a slice in the microwave for about 20-30 seconds or toast it for a few minutes for a crispy edge.
  • Prep Time: 15 minutes
  • Cook Time: 55-60 minutes
  • Category: Dessert, Snack, Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 210
  • Sugar: 18g
  • Sodium: 150mg
  • Fat: 9g
  • Saturated Fat: 1g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 31g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 30mg

Find it online: https://homecooksimple.com/delicious-lemon-zucchini-bread/