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If you're looking for a deliciously unique quick bread that marries the subtle sweetness of zucchini with the vibrant tang of lemon, then look no further than Zesty Lemon Zucchini Bread. This delightful recipe is not only a treat for your taste buds but also a fantastic way to sneak in some healthy ingredients. With its moist texture and refreshing flavor, this bread is perfect for breakfast, an afternoon snack, or even a light dessert.

Lemon Zucchini Bread

Discover the perfect blend of flavors with this Zesty Lemon Zucchini Bread recipe! This moist quick bread combines the subtle sweetness of zucchini with the refreshing tang of lemon, making it an ideal choice for breakfast, snacks, or light desserts. Packed with nutrients, it’s a guilt-free treat that is easy to make and incredibly satisfying. Enjoy it warm, toasted, or with a lovely spread. This delightful loaf is sure to become a new favorite in your kitchen!
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Ingredients
  

1 cup finely grated zucchini (about 1 medium zucchini)

1 cup granulated sugar

1/3 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

Zest from 1 large lemon

1 tablespoon fresh lemon juice

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup chopped walnuts or pecans (optional)

1/2 cup dried cranberries or raisins (optional)

Instructions
 

Prep the Zucchini: Preheat your oven to 350°F (175°C). Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean dish towel, twist, and squeeze to remove excess moisture. Set aside.

    Mix Wet Ingredients: In a large mixing bowl, whisk together the granulated sugar, vegetable oil, and eggs until the mixture is smooth and creamy. Stir in the vanilla extract, lemon zest, and fresh lemon juice until well combined.

      Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Do not overmix!

        Fold in Zucchini and Extras: Gently fold in the grated zucchini, and if desired, add the chopped nuts and dried cranberries or raisins. Make sure the zucchini is evenly distributed throughout the batter.

          Prepare the Pan: Grease a 9x5-inch loaf pan and pour the batter evenly into the prepared pan. Smooth the top with a spatula.

            Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil for the last 15 minutes of baking.

              Cool Down: Once done, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.

                Slice and Serve: Once cooled, slice the bread and enjoy it plain, or spread with cream cheese or butter for an extra treat!

                  Prep Time, Total Time, Servings: 15 min | 1 hr | 8 slices