This wonderful lemon zucchini bread is moist, light, and not too sweet. I thought my mom made the best zucchini bread until I added lemon zest!
Lemon Zucchini Bread
This wonderful lemon zucchini bread is moist, light, and not too sweet. I thought my mom made the best zucchini bread until I added lemon zest!
Ingredients
- 1 ½ cups shredded zucchini
- ¾ cup white sugar
- ½ cup vegetable oil
- 1 large egg
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 2 teaspoons lemon zest
- 1 teaspoon ground cinnamon
Instructions
- Gather all ingredients.
- Preheat the oven to 325 degrees F (165 degrees C). Grease an 8×4-inch loaf pan.
- Beat shredded zucchini, sugar, oil, and egg together in a mixing bowl.
- Sift flour, salt, baking soda, and baking powder into a separate bowl, then stir in cinnamon and lemon zest. Stir flour mixture into zucchini mixture just until blended.
- Pour the batter into the prepared pan.
- Bake in the preheated oven until a knife inserted in the center comes out clean, about 45 minutes. Remove from the heat and cool for about 10 minutes before turning out onto a wire rack to cool completely.
- Enjoy!
