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AWARD WINNING Lemon Zucchini Bread

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A moist and flavorful bread infused with lemon and zucchini, perfect for summer baking.

Ingredients

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  • 2 cups grated zucchini (squeeze out excess moisture)
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar (or sugar substitute)
  • 0.5 cups vegetable oil (or melted coconut oil)
  • 2 large eggs (beaten)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 tablespoons freshly grated lemon zest (about 2 lemons)
  • 0.25 cups freshly squeezed lemon juice (about 1–2 lemons)

Instructions

  1. Grate the zucchini by washing and using a box grater or food processor, then squeeze out moisture.
  2. Preheat the oven to 350°F (175°C) and prepare a 9×5-inch loaf pan.
  3. Combine dry ingredients: whisk flour, baking powder, baking soda, salt, and lemon zest in a medium bowl.
  4. Mix wet ingredients: in a large bowl, combine granulated sugar, vegetable oil, beaten eggs, vanilla extract, lemon zest, and lemon juice.
  5. Fold in the grated zucchini into the wet mixture.
  6. Combine the dry and wet mixtures until just blended; lumps are okay.
  7. Bake in the prepared loaf pan for 50-60 minutes until a toothpick comes out clean.
  8. Cool for 10-15 minutes in the pan, then transfer to a wire rack to cool completely.

Notes

Squeeze out moisture from zucchini to prevent sogginess. Experiment with add-ins like nuts or fruit.

Nutrition

Find it online: https://tashirecipez.com/award-winning-lemon-zucchini-bread/

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