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Lemon Zucchini Bread

A delightful bread that combines the refreshing flavors of lemon with the moist texture of zucchini, creating a perfect treat for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 1 loaf
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups grated zucchini Opt for medium-sized zucchinis for a sweeter taste.
  • 1 cup all-purpose flour Can be substituted with gluten-free flour for a gluten-free version.
  • 1 cup sugar Can be replaced with honey or agave syrup for a healthier option.
  • 1/2 cup buttermilk Substitute with a flaxseed meal mixture for vegan option.
  • 1/2 cup vegetable oil
  • 2 large eggs Can be replaced using flaxseed meal for vegan option.
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder Ensure it is fresh for proper leavening.
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 lemon zest Zest of one lemon for freshness.
  • 1 lemon juice Juice of one lemon.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, combine the grated zucchini, sugar, buttermilk, oil, eggs, and vanilla extract. Mix until well combined.
  3. In another bowl, whisk together the flour, baking powder, baking soda, salt, lemon zest, and lemon juice.
  4. Gradually fold the dry mixture into the wet ingredients, stirring gently until just combined.
  5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Serve warm with whipped cream cheese frosting, ideal for summer picnics or family gatherings. Can be stored in an airtight container for up to 3 days, or refrigerated for a week. Wrap tightly to freeze for up to 3 months.