Description
A moist and flavorful quick bread with the bright taste of lemon and the subtle sweetness of zucchini.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 2 cups grated zucchini (about 2 medium zucchini, excess moisture squeezed out)
- 1/2 cup chopped walnuts or pecans (optional)
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
- In a large bowl, whisk together the flour, baking soda, salt, baking powder, cinnamon, and nutmeg.
- In a separate medium bowl, beat the eggs. Add the granulated sugar, vegetable oil, applesauce, and vanilla extract. Mix until well combined.
- Stir in the lemon zest and lemon juice into the wet ingredients.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the grated zucchini and nuts (if using).
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Dust with powdered sugar, if desired, before slicing and serving.
Notes
- Ensure you squeeze out as much excess moisture as possible from the grated zucchini for a better texture.
- For a stronger lemon flavor, you can add more lemon zest.
- This bread can be stored at room temperature in an airtight container for up to 3 days.
- For longer storage, wrap it tightly and freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Lemon Zucchini Bread, quick bread, zucchini recipe, lemon bread, moist cake, easy baking