Lemon Zucchini Bread
Lemon Zucchini Bread combines the refreshing zest of lemon with the subtle sweetness of zucchini, creating a delightful loaf that’s perfect for breakfast, snacks, or dessert. The vibrant aroma fills your kitchen as it bakes, while its moist texture and bright green flecks make it as pleasing to the eye as it is to the palate. Whether enjoyed warm with butter or at room temperature, this easy-to-make bread is sure to impress friends and family alike.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Approximately 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 tsp baking powder
- ½ tsp cinnamon
- 2 large eggs (room temperature)
- ½ cup vegetable oil
- ¼ cup fresh lemon juice
- Zest of 1 lemon
- ½ tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
- In one bowl, whisk together flour, baking powder, cinnamon, and salt. In another bowl, mix sugar, eggs, oil, lemon juice, and zest until smooth.
- Combine the dry ingredients into the wet mixture until just combined; avoid overmixing.
- Gently fold in the grated zucchini until evenly incorporated.
- Pour the batter into the prepared pan and bake for 50-60 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition
- Serving Size: 1 slice (approximately 70g)
- Calories: 175
- Sugar: 9g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg