Print

lemon zucchini bread

lemon zucchini bread
Print Recipe

This moist and flavorful lemon zucchini bread combines fresh zucchini and bright lemon zest for a delightful twist on a classic quick bread, perfect for breakfast or a snack.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • Zest of 2 lemons
  • 1/4 cup fresh lemon juice
  • 1 1/2 cups grated zucchini (about 1 medium zucchini)
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In a large bowl, beat the granulated sugar, brown sugar, eggs, and vegetable oil until smooth and creamy.
  4. Stir in the vanilla extract, lemon zest, and lemon juice.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  6. Fold in the grated zucchini and nuts, if using.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For extra lemon flavor, drizzle a simple lemon glaze on top made from powdered sugar and lemon juice once the bread has cooled.

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