Lemon Zucchini Bread
Indulge in the delightful experience of homemade lemon zucchini bread, where zesty lemon and moist zucchini blend harmoniously to create a mouthwatering treat. This easy-to-make recipe fills your kitchen with a warm aroma that’s simply irresistible. Perfect for brunch, snacks, or dessert, each slice offers a delightful balance of sweet and tangy flavors that will have everyone coming back for more.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Approximately 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups grated zucchini (about 1 medium zucchini)
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup vegetable oil (canola or sunflower)
- 3 large eggs (room temperature)
- ¼ cup freshly squeezed lemon juice
- Zest of 1 lemon
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
- Grate the zucchini using a box grater, then squeeze out excess moisture.
- In a large bowl, whisk together eggs, sugar, vegetable oil, lemon juice, vanilla extract, and lemon zest until frothy.
- In another bowl, combine flour, baking soda, baking powder, and salt. Gradually mix into the wet ingredients until just combined.
- Gently fold in the grated zucchini.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until golden brown and a toothpick inserted comes out clean.
Nutrition
- Serving Size: 1 slice (55g)
- Calories: 190
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg