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Lemon Zucchini Bread

Sweet, moist, and bursting with zesty lemon flavor, Lemon Zucchini Bread is the perfect treat for warm, sunny days, combining fresh zucchini and bright lemon zest for a delightful experience.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
Wet Ingredients
  • 1 cup granulated sugar
  • 1 large egg
  • 0.5 cups vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini about 1 medium zucchini
  • 1 tablespoon lemon zest
  • 3 tablespoons lemon juice

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
  3. In a large mixing bowl, beat together the sugar and egg until well combined. Stir in the vegetable oil and vanilla extract until smooth.
  4. Gently fold in the grated zucchini, lemon zest, and lemon juice into the wet mixture.
  5. Gradually add the dry ingredient mixture to the zucchini mixture. Stir until just combined; don’t overmix; a few lumps are perfectly fine!
Baking
  1. Pour the batter into the prepared loaf pan and spread it evenly.
  2. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  4. Slice and enjoy!

Notes

For best results, squeeze out excess moisture from the grated zucchini before using. You can also add chopped nuts or chocolate chips for extra flavor.