AWARD WINNING Lemon Zucchini Bread
A moist and flavorful bread combining the bright zest of lemon with the subtle earthiness of zucchini. Perfect for family gatherings or a delightful treat.
Ingredients
Main Ingredients
- 2 cups grated zucchini (approximately 1-2 medium zucchinis) Be sure to squeeze out excess moisture.
- 1.5 cups all-purpose flour
- 1 cup granulated sugar (or a sugar substitute) Coconut sugar or Halal-friendly substitutes can be used.
- 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
Preparation
- Preheat your oven to 350°F (175°C).
- Grate your zucchinis using a box grater and remove excess moisture by placing the grated zucchini on a clean kitchen towel and gently squeezing out the liquid.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, mix together the granulated sugar, eggs, vegetable oil, vanilla extract, lemon zest, and lemon juice until well combined.
- Gradually pour the wet mixture into the dry ingredients and stir until just combined. A few lumps are okay!
- Gently fold in the grated zucchini until evenly distributed.
- Pour the batter into a greased loaf pan, smoothing out the top with a spatula.
Baking
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Store the bread at room temperature for up to 3 days or freeze for up to 3 months. To reheat, thaw at room temperature or warm in the oven at 350°F for 10-15 minutes.