Lemon Zucchini Bread
A moist and flavorful quick bread packed with zucchini and bright lemon zest.
Ingredients
Main Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.75 cup unsalted butter softened
- 1.5 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup fresh lemon juice
- 2 tablespoons lemon zest from about 2 lemons
- 2 cups grated zucchini about 2 medium zucchinis, ends trimmed, excess moisture squeezed out
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the lemon juice and lemon zest, mixing until just combined. Do not overmix.
- Fold in the grated zucchini.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
Notes
Optional: Drizzle with a lemon glaze made from powdered sugar and lemon juice once cooled.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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