Description
This moist and delicious lemon zucchini bread is a perfect way to use up your summer zucchini!
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0 teaspoons baking soda
- 0 teaspoons salt
- 0 cups unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini (about 1 medium zucchini)
- 1 tablespoon freshly grated lemon zest
- 2 tablespoons lemon juice
- powdered sugar (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper for easy removal.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Beat in the eggs, one at a time, followed by the vanilla extract, mixing until well combined.
- Fold in the grated zucchini, lemon zest, and lemon juice.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into your prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Drizzle with powdered sugar glaze if desired.
Notes
- For an extra lemony flavor, you can increase the lemon zest and juice.
- This bread freezes well; wrap tightly and store in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 12g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg