Description
A simple recipe for moist quick bread featuring lemon and zucchini.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium)
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- In a large bowl, whisk together the sugar and vegetable oil until combined.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Fold in the grated zucchini, lemon juice, and lemon zest.
- Pour the batter into the prepared loaf pan.
- Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Notes
- For a lemon glaze, mix 1 cup powdered sugar with 2 tablespoons of lemon juice and drizzle over the cooled bread.
- Grate the zucchini using the large holes of a box grater. You do not need to squeeze out excess moisture.
- Prep Time: 15 min
- Cook Time: 55 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20
- Sodium: 200
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 1
- Protein: 4
- Cholesterol: 35
Keywords: lemon zucchini bread, quick bread, zucchini recipe, lemon loaf, sweet bread