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–+ servings
Bella

Lemon Zucchini Bread: Discover a New Flavor Delight!

A delightful Lemon Zucchini Bread that combines the freshness of lemon with the moistness of zucchini, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well combined.
  4. 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.
  5. 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.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 9gCholesterol: 30mgSodium: 150mgFiber: 1gSugar: 20g

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.

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