Lemon Zucchini Heaven Bread
Creamy, bright, and impossibly moist, this Lemon Zucchini Heaven Bread is perfect for breakfast or potlucks.
Servings: 8 servings
Calories: 200kcal
Equipment
- Loaf Pan
- Mixing Bowl
Ingredients
Dry Ingredients
- 1.5 cups All-purpose flour
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
Wet Ingredients
- 1 cup Grated zucchini Finely grated; gently squeezed if very watery
- 1 cup Granulated sugar
- 0.5 cup Vegetable oil
- 2 large Eggs Room temperature recommended
- 2 tablespoons Lemon juice Juice and zest of 1 large lemon
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together the grated zucchini, granulated sugar, vegetable oil, eggs, lemon juice, lemon zest, and vanilla extract until well combined.
- In another bowl, mix the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Gradually add the dry ingredients to the zucchini mixture. Stir gently until just combined.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
- Slice and enjoy the bright, moist flavors of lemon and zucchini.
Notes
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Nutrition
Calories: 200kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 150mg | Potassium: 100mg | Fiber: 1g | Sugar: 10g | Vitamin A: 200IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg