Description
This lemon zucchini bread is a scrumptious, moist loaf that perfectly balances sweetness and tanginess, making it a delightful treat for any occasion.
Ingredients
Scale
- 1 cup grated zucchini
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, lemon juice, and lemon zest, mixing well.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the grated zucchini.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for at least 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Use fresh zucchini for the best moisture and flavor.
- Prep Time: 15
- Cook Time: 60
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (100g)
- Calories: 180
- Sugar: 10
- Sodium: 150
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
- Cholesterol: 30
Keywords: lemon, zucchini, bread, dessert, snack