Description
Discover how to make moist Lemon Zucchini Bread with a zesty twist! Learn the step-by-step recipe for this delightful treat that’s perfect for any occasion.
Ingredients
Scale
- 5 cup (360 ml) s shredded zucchini
- 75 cup (180 ml) white sugar
- 5 cup (120 ml) vegetable oil
- 1 egg
- 5 cup (360 ml) s all-purpose flour
- 5 teaspoon (3 ml) salt
- 5 teaspoon (3 ml) baking soda
- 25 teaspoon (1 ml) baking powder
- 2 teaspoon (10 ml) s lemon zest
- 1 teaspoon (5 ml) ground cinnamon
Instructions
- Collect all necessary items.
- Set the oven to 325°F (165°C) and prepare an 8×4-inch loaf pan by greasing it.
- Combine the shredded zucchini, sugar, oil, and egg in a mixing container and beat them together.
- In another bowl, sift together the flour, salt, baking soda, and baking powder, then add in the cinnamon and lemon zest. Mix these dry ingredients into the zucchini mixture until just combined.
- Transfer the mixed batter into the greased pan.
- Bake in the preheated oven for around 45 minutes, or until a knife inserted in the center comes out clean. Once baked, let it cool for approximately 10 minutes before removing it from the pan to a wire rack to cool completely.
- Savor your creation!
Notes
- Remove excess moisture from the zucchini using a clean towel to keep the batter from being too wetnUse a room temperature egg for smoother mixing with sugar and oilnFold dry ingredients into the wet mixture carefully to prevent a dense loaf
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Calories: 235 kcal
- Fat: 12 g
- Protein: 3 g
Keywords: zucchini bread recipe, lemon zucchini loaf, shredded zucchini dessert, easy zucchini bread, moist zucchini loaf, cinnamon zucchini bread
