Lemon Zucchini Bread
A moist and flavorful quick bread combining the sweetness of zucchini with the brightness of lemon, perfect for breakfast, snacks, or dessert.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Can substitute with gluten-free flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
Wet Ingredients
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup buttermilk Can substitute with nut milk and vinegar
- ½ cup vegetable oil
- 2 large eggs Can substitute with flax eggs for vegan option
- 1 teaspoon vanilla extract
- 1 cup grated zucchini
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Gather all your ingredients.
Mixing Dry Ingredients
- In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon.
Combining Wet Ingredients
- In another bowl, whisk together the granulated sugar, brown sugar, buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
Incorporating Zucchini and Lemon
- Fold in the grated zucchini, lemon juice, and lemon zest until evenly distributed.
Combining Mixtures
- Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cooling
- Remove the bread from the oven and let it cool in the pan for a few minutes before transferring to a wire rack.
Serving
- Once cooled, slice and serve your delicious Lemon Zucchini Bread.
Notes
For added creativity, you can incorporate nuts, chocolate chips, or a light glaze made from powdered sugar and lemon juice.