Description
A delightful treat that combines bright citrus flavors and moist zucchini for a perfect loaf that’s great for breakfast or an afternoon snack.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup granulated sugar
- 2 eggs
- 1/2 cup melted butter (or oil)
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini (squeeze out excess moisture)
- Optional Glaze: 1/2 cup powdered sugar, 1-2 tablespoons lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large mixing bowl, whisk together the flour, salt, baking powder, and baking soda.
- In a separate bowl, whisk together the granulated sugar, eggs, melted butter (or oil), lemon juice, lemon zest, and vanilla extract until smooth.
- Stir in the shredded zucchini into the wet mixture.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 45 to 55 minutes, or until a toothpick comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack.
- If desired, drizzle with the optional glaze once cooled.
Notes
Squeeze out moisture from the zucchini, use fresh lemons for zest and juice, and avoid overmixing the batter.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg