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Lemon Zucchini Bread


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  • Author: Clare Schmidt
  • Total Time: 1 hour 15 minutes
  • Yield: Approximately 10 servings 1x

Description

Lemon Zucchini Bread is a delightful blend of zesty lemon and moist zucchini, creating a refreshing loaf perfect for breakfast or a snack. This easy-to-make recipe yields a tender, flavorful bread that balances sweetness and tang in every slice. With its inviting aroma and vibrant taste, this quick bread is sure to become a favorite for both novice bakers and seasoned pros.


Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 medium zucchini (about 1 cup grated)
  • 2 large eggs
  • ⅓ cup vegetable oil
  • 2 tsp lemon zest
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. Grate the zucchini and squeeze out excess moisture with a clean kitchen towel.
  3. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  4. In another bowl, mix eggs, oil, lemon zest, and grated zucchini until well combined.
  5. Gently fold the wet ingredients into the dry ingredients until just mixed.
  6. Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted comes out clean.
  7. Let cool for 10 minutes before transferring to a wire rack.
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (60g)
  • Calories: 210
  • Sugar: 12g
  • Sodium: 150mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 30mg