Go Back

Zucchini Lemon Bread

A delightful blend of moist texture and zesty lemon flavor, this Zucchini Lemon Bread is perfect for breakfast, snacks, or dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup grated zucchini about 1 medium zucchini
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice

Equipment

  • Mixing bowls
  • Loaf pan
  • Grater
  • Whisk
  • Spoon or spatula
  • Measuring cups and spoons

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Grate the zucchini and squeeze out excess moisture.
  3. In a mixing bowl, combine vegetable oil, sugar, eggs, and vanilla extract. Whisk until well blended.
  4. Stir in grated zucchini, lemon zest, and lemon juice into the wet mixture.
  5. In another bowl, whisk together the flour, baking soda, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  7. Pour the batter into a greased loaf pan.
  8. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let the bread cool for at least 10 minutes in the pan before transferring to a wire rack.

Notes

Store leftovers in an airtight container for up to a week.