Award-Winning Lemon Zucchini Bread
A harmonious blend of sweetness, tang, and moisture, this Lemon Zucchini Bread is perfect for summer picnics, brunches, and cozy coffee afternoons.
- Prep Time: 15
- Cook Time: 50
- Total Time: 65
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups grated zucchini (approximately 1–2 medium zucchinis)
- 1.5 cups all-purpose flour
- 1 cup granulated sugar (or a sugar substitute)
- 0.5 cups vegetable oil (or melted coconut oil)
- 2 large eggs (beaten)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 teaspoons vanilla extract
- 2 tablespoons freshly grated lemon zest (about 2 lemons)
- 0.25 cups freshly squeezed lemon juice (about 1–2 lemons)
Instructions
- Grate the zucchini. Start by washing your zucchini thoroughly, then using a box grater, grate until you have about 2 cups. Squeeze out excess moisture.
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- Combine dry ingredients. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Mix wet ingredients. In a large bowl, combine sugar, oil, eggs, vanilla, lemon zest, and lemon juice. Mix until creamy.
- Incorporate the grated zucchini into the wet mixture.
- Combine wet and dry mixtures gradually, stirring until just combined.
- Pour the batter into the prepared loaf pan.
- Bake for 45-50 minutes until a toothpick comes out clean.
- Cool the bread in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Slice and enjoy!
Notes
Pairs beautifully with whipped cream or fruit compote; great for breakfast or snacks.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg