Award Winning Lemon Zucchini Bread
A delightful lemon zucchini bread that strikes a wonderful balance between sweetness and zesty brightness, perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups grated zucchini (squeezed dry)
- 1.5 cups all-purpose flour
- 1 cup granulated sugar (or sugar substitute)
- 0.5 cups vegetable oil (or melted coconut oil)
- 2 large eggs (beaten)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 teaspoons vanilla extract
- 2 tablespoons freshly grated lemon zest
- 0.25 cups freshly squeezed lemon juice
Instructions
- Prepping the Zucchini: Grate your zucchinis and squeeze out any excess moisture with paper towels.
- Mixing the Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Combining the Wet Ingredients: In a separate bowl, mix the eggs, oil, vanilla, lemon zest, and lemon juice.
- Uniting Ingredients: Gradually add the wet mix to the dry ingredients, folding gently.
- Adding Zucchini: Fold in the grated zucchini until evenly distributed.
- Preparing for Bake: Preheat your oven to 350°F (175°C) and pour the batter into a greased loaf pan.
- Baking to Perfection: Bake for 55-60 minutes or until a toothpick comes out clean.
- Cooling & Serving: Allow to cool in the pan for 10 minutes then transfer to a wire rack.
Notes
For a crunchy topping, you can sprinkle chopped nuts or seeds on the batter before baking. Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://recypez.com/award-winning-lemon-zucchini-bread-2/