Description
This loaf offers a tender crumb punctuated by shredded zucchini and bright lemon notes. Each slice releases a fragrant citrus aroma while staying moist, perfect for an afternoon pick-me-up or tea time treat.
Ingredients
- 2 cups shredded zucchini
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and grease a 9×5-inch loaf pan or line it with parchment paper.
- In a medium bowl whisk together flour, baking soda, baking powder, salt, and ground cinnamon.
- In a large bowl beat eggs, granulated sugar, and brown sugar until smooth and pale.
- Stir in vegetable oil, vanilla extract, lemon zest, and lemon juice until well combined.
- Fold shredded zucchini into the wet ingredients.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Pour batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For best texture, squeeze excess moisture from shredded zucchini before measuring.
- Adjust sugar levels based on sweetness of zucchini and personal preference.
- Store cooled bread in an airtight container at room temperature for up to three days.
- Add a light lemon glaze by mixing powdered sugar with lemon juice for extra zing.