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Moist & Zesty Lemon Zucchini Bread

A delightful treat that combines sweet zucchini with zesty lemon flavors, perfect for breakfast 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: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
Wet Ingredients
  • ½ cup vegetable oil
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 2 large eggs
  • 1 large lemon (zest and juice)
  • 1 tsp vanilla extract
Main Ingredients
  • 1 ½ cups grated zucchini About 1 medium-sized zucchini

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grate the zucchini, then squeeze the excess moisture with a clean kitchen towel.
  3. In a medium bowl, combine all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon.
  4. In a large bowl, mix vegetable oil, granulated sugar, and brown sugar until well combined. Add eggs one at a time, whisking after each addition. Stir in the lemon zest, juice, and vanilla extract.
  5. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the grated zucchini.
Baking
  1. Pour the batter into a greased loaf pan and bake for about 50–60 minutes, or until a toothpick inserted comes out clean.
  2. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

To store, wrap tightly in plastic wrap or aluminum foil. It can be kept at room temperature for 2-3 days or refrigerated for up to a week. For longer storage, freeze slices for up to 3 months. Thaw at room temperature or reheat in the microwave.