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Award Winning Lemon Zucchini Bread

A moist and delightful lemon zucchini bread that combines the tangy flavor of lemon with the earthy sweetness of zucchini.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1.5 cups grated zucchini (about 1 medium-sized zucchini) Make sure to squeeze out excess moisture.
  • 1 cup granulated sugar
  • 0.5 cups vegetable oil (or melted coconut oil) Substitutions possible.
  • 2 large eggs
  • 1 teaspoon vanilla extract (Halal compliant)
  • 0.25 cups fresh lemon juice
Dry Ingredients
  • 1.5 cups all-purpose flour You can use whole wheat flour for more fiber.
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon zest of 1 lemon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.
  2. Grate the zucchini and squeeze out the excess moisture.
Mixing
  1. In a large bowl, combine grated zucchini, sugar, vegetable oil, eggs, and vanilla extract. Mix well.
  2. In another bowl, whisk together flour, baking powder, baking soda, salt, lemon zest, and lemon juice.
  3. Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
Baking
  1. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick comes out clean.
  2. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  3. Slice and enjoy with your favorite toppings!

Notes

Store in an airtight container for 3-5 days or freeze for up to 3 months. To reheat, thaw and warm in the microwave or oven.