Description
A simple recipe for moist quick bread featuring lemon and shredded zucchini.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini, squeezed dry
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- In a large bowl, mix the sugar, oil, eggs, and vanilla extract until combined.
- Stir the shredded zucchini, lemon juice, and lemon zest into the wet ingredients.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
- Pour the batter into the prepared loaf pan.
- Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Notes
- Squeeze excess moisture from the shredded zucchini using paper towels or a clean kitchen cloth for a better texture.
- For a glaze, mix 1 cup powdered sugar with 2 tablespoons of lemon juice and drizzle over the cooled bread.
- Prep Time: 15 min
- Cook Time: 55 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 20g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: lemon zucchini bread, quick bread, zucchini recipe, lemon loaf, sweet bread