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Moist Lemon Zucchini Bread

This delightful lemon zucchini bread combines refreshing tang with moistness, making it perfect for breakfast, snacks, or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
Wet Ingredients
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/3 cup vegetable oil
  • 1 tablespoon lemon zest from about 1 large lemon
  • 2 tablespoons fresh lemon juice
  • 1 cup shredded zucchini about 1 medium zucchini
Optional Ingredients
  • ½ cup chopped walnuts or pecans optional for added crunch

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour a 9×5-inch loaf pan.
  2. In a medium bowl, combine the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and ground cinnamon. Whisk until evenly mixed.
Mix Wet Ingredients
  1. In a large bowl, beat together the eggs and granulated sugar until light and fluffy.
  2. Add the vegetable oil, lemon zest, and lemon juice. Mix until thoroughly combined.
Combine Mixtures
  1. Gradually add the dry mixture into the wet mixture and stir until just combined; be careful not to overmix.
  2. Gently fold in the shredded zucchini and, if desired, the chopped nuts. The batter will be thick and lumpy.
Baking
  1. Pour the batter into the prepared loaf pan, smoothing the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Serving
  1. Slice and enjoy your delicious lemony treat!

Notes

Store at room temperature for up to 2-3 days, or wrap tightly in plastic and refrigerate for up to a week. For longer storage, freeze slices wrapped in foil for up to three months.