Lemon Zucchini Bread
A moist and fragrant cake made with shredded zucchini and fresh lemon. Light, tender, and perfect for breakfast, snack, or dessert.
Equipment
- Mixing Bowl
- Grater
- Whisk
- Oven
- Loaf pan
Ingredients
Ingredients
- 200 g zucchini grated and drained
- 200 g all-purpose flour
- 120 g sugar
- 80 ml vegetable oil
- 2 eggs
- 1 lemon zest and juice
- 1 tsp baking powder
- ½ tsp baking soda
- 1 pinch salt
- 1 tsp vanilla extract
Instructions
- Preheat oven to 180°C (350°F) and grease a loaf pan.
- In a mixing bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat eggs with sugar, oil, lemon juice, lemon zest, and vanilla extract.
- Gradually fold the dry ingredients into the wet mixture.
- Stir in grated zucchini gently.
- Pour batter into loaf pan and bake for 45–50 minutes, until a toothpick comes out clean.
- Cool before removing from pan. Serve plain or topped with lemon glaze.
Notes
This bread keeps for 3–4 days in an airtight container. For extra flavor, top with a simple lemon glaze (powdered sugar + lemon juice).