Description
Light, tender, and citrusy-sweet—this lemon zucchini bread is the perfect balance of zest and comfort. Moist from fresh zucchini and flavored with just a touch of cinnamon, it’s a sunny twist on classic quick bread.
Ingredients
1½ cups shredded zucchini (squeeze out excess moisture)
¾ cup white sugar
½ cup vegetable oil
1 large egg
1½ cups all-purpose flour
½ tsp salt
½ tsp baking soda
¼ tsp baking powder
2 tsp lemon zest
1 tsp ground cinnamon
Instructions
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
In a large bowl, whisk together sugar, oil, and egg until smooth.
Stir in shredded zucchini and lemon zest.
In a separate bowl, mix flour, salt, baking soda, baking powder, and cinnamon.
Gradually add dry ingredients to the wet mixture and stir until just combined.
Pour batter into prepared loaf pan and smooth the top.
Bake for 50–55 minutes or until a toothpick inserted in the center comes out clean.
Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 10 mins
- Cook Time: 55 mins
- Category: breakfast
Nutrition
- Calories: 180
- Fat: 8g
- Carbohydrates: 25g
- Protein: 4g