Lemon Zucchini Bread Recipe
This delightful lemon zucchini bread is light and perfectly balanced, without being overly sweet. I used to think my mom made the best zucchini bread, but the addition of lemon zest takes it to a whole new level!
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Servings: 10 servings
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2 teaspoons lemon zest
- 1 ½ cups shredded zucchini
- ¾ cup white sugar
- ½ cup vegetable oil
- 1 pc large egg
Instructions
- Begin by assembling all the ingredients for easy access.
- Preheat your oven to 325°F (165°C) and grease an 8x4-inch loaf pan thoroughly to ensure easy release.
- In a mixing bowl, combine the shredded zucchini, white sugar, vegetable oil, and egg. Beat until well mixed.
- In another bowl, sift together the flour, salt, baking soda, and baking powder. Add the ground cinnamon and lemon zest to this dry mixture, stirring to combine evenly.
- Gradually fold the dry ingredients into the wet zucchini mixture, mixing until just incorporated. Be careful not to overmix to keep the bread light.
- Transfer the batter into the prepared loaf pan, spreading it evenly.
- Bake in the preheated oven for about 45 minutes, or until a knife inserted into the center of the loaf comes out clean.
- Remove from the oven and let the bread cool in the pan for approximately 10 minutes. Then, turn it out onto a wire rack to cool completely before slicing and serving.
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