Description
A delightful Lemon Zucchini Bread that combines the freshness of lemon with the moistness of zucchini, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, grated zucchini, lemon zest, and lemon juice until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. If using, fold in the chopped nuts.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
- To enhance the flavor, consider adding 1/2 cup of dried cranberries or raisins to the batter.
- For a lighter version, substitute half of the vegetable oil with unsweetened applesauce.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg