Description
Discover how to make deliciously moist lemon zucchini breads with this easy recipe. Perfect for any occasion, these treats will have your taste buds singing!
Ingredients
Scale
- 1 1/2 cups (360 ml) shredded zucchini
- 3/4 cup (150 g) white sugar
- 1/2 cup (120 ml) vegetable oil
- 1 egg
- 1 1/2 cups (180 g) all-purpose flour
- 1/2 teaspoon (3 ml) salt
- 1/2 teaspoon (3 ml) baking soda
- 1/4 teaspoon (1 ml) baking powder
- 2 teaspoons (10 ml) lemon zest
- 1 teaspoon (5 ml) ground cinnamon
Instructions
- Collect all necessary components.
- Set the oven to 325°F (165°C) and grease a loaf tin measuring 8×4 inches.
- In a mixing bowl, combine the grated zucchini, sugar, oil, and egg by beating them together.
- In a separate bowl, sift together the flour, salt, baking soda, and baking powder, then mix in the cinnamon and lemon zest. Gently fold this dry mix into the zucchini mixture until just combined.
- Transfer the mixture into the loaf tin that has been prepared.
- Place in the preheated oven and bake until a knife inserted into the center comes out clean, approximately 45 minutes. After baking, allow it to cool for around 10 minutes before transferring it to a wire rack to cool completely.
- Enjoy!
Notes
- Thoroughly squeeze out excess moisture from shredded zucchini to prevent a soggy loaf.
- Substitute white sugar with honey or maple syrup for a healthier option.
- Enhance lemon flavor by adding a lemon glaze on top of the cooled loaf.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 235 kcal
- Fat: 12 g
- Protein: 3 g
Keywords: lemon zucchini, bread recipe, moist loaf, easy baking, summer dessert
