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Moist & Zesty Lemon Zucchini Bread

A delightful, moist bread that combines the bright flavor of lemon with the subtle texture of zucchini, perfect for breakfast, snacks, or dessert.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Bread
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 cups granulated sugar
  • 0.5 cups light brown sugar
  • 0.5 cups vegetable oil
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup grated zucchini (about 1 medium zucchini)
  • 1 tablespoon zest of lemon
  • 2 tablespoons fresh lemon juice

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  3. In a separate large bowl, combine the granulated sugar, light brown sugar, and vegetable oil. Mix well until smooth.
  4. Add the eggs, vanilla extract, grated zucchini, lemon zest, and fresh lemon juice to the sugar mixture, stirring until everything is well incorporated.
  5. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
  6. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  3. Slice and enjoy this refreshing treat with a smile!

Notes

For a delightful crunch, consider adding walnuts or sunflower seeds to the batter. Store in an airtight container for up to 3 days or freeze for longer storage.