Irresistible Lemon Zucchini Bread
This delightful loaf combines the subtle earthiness of zucchini with the bright, zesty flavor of lemon, creating a deliciously moist texture that is simply hard to resist.
Ingrédients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated zucchini
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
Instructions
Preparation
- Begin by prepping all your ingredients. Grate the zucchini and set it aside to drain excess moisture if desired.
- Measure out the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon, and place them in one bowl.
- In another bowl, gather the sugars, buttermilk, oil, eggs, and vanilla.
Mixing
- Preheat your oven to 350°F (175°C) and grease a loaf pan with non-stick spray or butter.
- In your bowl of dry ingredients, whisk them together until well combined.
- In the second bowl, whisk the granulated sugar, brown sugar, buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
- Gently fold in the grated zucchini, fresh lemon juice, and lemon zest into the wet mixture.
- Gradually add the bowl of dry ingredients into the wet ingredients and stir gently until just combined.
Baking
- Pour the batter into your prepared loaf pan and tap the pan gently on the counter to release any air bubbles.
- Bake for 50-60 minutes, checking for doneness with a toothpick.
- Let the loaf cool in the pan for about 10-15 minutes, then transfer it to a wire rack to cool completely.
Serving
- Slice the Irresistible Lemon Zucchini Bread and serve it plain or with butter.
Notes
For deeper flavors, consider browning the sugars slightly before mixing them into the batter. You can also add chocolate chips or nuts for extra flavor.