Description
A refreshing twist on classic zucchini bread with a burst of lemon zest, perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 cup granulated sugar
- 1/2 cup vegetable oil or melted coconut oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (from about 1 lemon)
- 1/4 cup fresh lemon juice (about 1 lemon)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- Optional: 1/2 cup chopped walnuts or pecans
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Combine the grated zucchini, granulated sugar, vegetable oil, eggs, vanilla extract, lemon zest, and lemon juice in a large mixing bowl.
- Whisk together the flour, baking soda, baking powder, salt, and cinnamon in a separate bowl.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
- Fold in the nuts if using, for added crunch.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For a lighter version, use applesauce instead of oil or gluten-free flour for a gluten-free option. Can also replace sugar with honey or maple syrup.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg