Description
A moist, tender, and bright lemon zucchini bread with fresh citrus flavor, warm cinnamon, and soft zucchini crumb perfect for breakfast, snacks, or dessert.
Ingredients
Units
Scale
- 1 1/2 cups shredded zucchini
- 3/4 cup white sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 teaspoons lemon zest
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 325°F (165°C)
- Grease an 8×4-inch loaf pan thoroughly
- In a large bowl, combine shredded zucchini, sugar, vegetable oil, and egg
- Beat until smooth and well combined
- In a separate bowl, sift together flour, salt, baking soda, and baking powder
- Stir in lemon zest and ground cinnamon
- Add the dry mixture to the zucchini mixture
- Stir gently just until blended
- Pour the batter into the prepared loaf pan
- Bake for approximately 45 minutes or until a toothpick inserted into the center comes out clean
- Allow the bread to cool in the pan for 10 minutes
- Transfer to a wire rack and cool completely before slicing
Notes
Store tightly wrapped at room temperature for up to 3 days, in the refrigerator for up to 5 days, or freeze for up to 3 months. For extra flavor, drizzle with lemon glaze or dust with powdered sugar before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 220Kcal
- Sugar: 14g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0 g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg