lemon zucchini bread
A moist and delicious lemon zucchini bread, perfect for breakfast or a snack. This recipe is easy to follow and yields a loaf filled with bright lemon flavor and the subtle sweetness of zucchini.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup granulated sugar
- 0.5 cup vegetable oil
- 4 large eggs
- 2 teaspoons lemon zest
- 1 cup lemon juice
- 2 cups grated zucchini
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together flour, baking soda, and salt.
- In a separate bowl, combine sugar, oil, eggs, lemon zest, and lemon juice. Beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the grated zucchini.
- Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Store leftover bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.