Lemon Zucchini Bread
A delightful twist on a classic favorite, this Lemon Zucchini Bread combines the refreshing flavor of lemon with the wholesome goodness of zucchini, perfect for breakfast or as a snack.
Ingredients
Main Ingredients
- 1 cup grated zucchini (about 1 medium zucchini) Make sure to squeeze out excess moisture.
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 cup granulated sugar Can be reduced for a healthier option.
- 1/2 cup vegetable oil
- 2 large eggs Can be substituted with flaxseed meal or mashed bananas.
- 1 lemon (zest and juice) Essential for flavor.
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Optional Ingredients
- 1/2 cup chopped nuts (walnuts or pecans) For added texture.
- 1/2 cup chocolate chips For extra indulgence.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- Grate the zucchini and place it in a clean kitchen towel to squeeze out excess moisture.
- In a bowl, whisk together granulated sugar, vegetable oil, and eggs until well combined. Stir in lemon zest, juice, and vanilla extract.
- In another bowl, mix all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
- Gently fold in the squeezed zucchini and any optional nuts or chocolate chips.
Baking
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice and enjoy your freshly baked Lemon Zucchini Bread.
Notes
Store the bread wrapped in plastic wrap at room temperature for up to four days, or slice and freeze for up to three months. Don't skip the lemon zest for the best flavor!