Ingredients
Scale
Gathering the ingredients for this recipe is half the fun! Here’s what you’ll need:
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- 1 tablespoon lemon zest (about 1 lemon)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Feel free to substitute the sugars with a sweetener of your choice, or swap out the vegetable oil for applesauce for a healthier version. Just remember, cooking is all about what works best for you and your family!
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. This will ensure that all the dry ingredients are well combined.
- In another bowl, mix the sugars, eggs, oil, lemon zest, lemon juice, and vanilla extract until smooth. I love using a whisk for this—it feels like a workout for my arms!
- Gently fold the grated zucchini into the wet ingredients. It always amazes me how this humble vegetable can add such moisture and richness to baked goods.
- Now, combine the wet and dry ingredients, stirring just until everything is combined. Don’t overmix—lumpy is good here!
- Pour the batter into your prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell heavenly by now!
- Once baked, let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Patience is key, but I often can’t resist slicing into it while it’s still warm!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Luscious Lemon Zucchini Bread, recipe, cooking, food