Here’s a moist and flavorful Lemon Zucchini Bread—perfect for breakfast, snack, or dessert 🍋🥒🍞
🍋 Lemon Zucchini Bread
Ingredients (makes 1 loaf)
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon (optional)
- 1/2 cup sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1/3 cup vegetable oil or melted butter
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1 tbsp lemon juice
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- Optional: 1/2 cup chopped nuts or white chocolate chips
Instructions
- Preheat oven
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan.
- Mix dry ingredients
- In a bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon (if using).
- Mix wet ingredients
- In another bowl, beat sugar, brown sugar, eggs, oil, vanilla, lemon zest, and lemon juice until smooth.
- Combine
- Stir dry ingredients into wet mixture just until combined.
- Fold in grated zucchini and optional nuts or chips.
- Bake
- Pour batter into prepared pan.
- Bake 50–60 minutes, or until a toothpick inserted comes out clean.
- Cool & serve
- Let cool in pan 10 minutes, then transfer to a wire rack.
- Optional: drizzle with lemon glaze or sprinkle powdered sugar.
Tips
- Don’t squeeze out zucchini too much—it keeps the bread moist.
- For extra lemon flavor, add 1–2 tsp lemon extract.
- Store tightly wrapped at room temperature for 2–3 days or freeze slices for later.
I can also give a gluten-free version or a mini-muffin version if you want.
Do you want me to do that?
