Lemon Zucchini Bread
A delightful twist on the classic zucchini bread, combining the moistness of fresh zucchini with bright, zesty lemon flavors. This easy-to-make recipe is perfect for breakfast, snacks, or dessert.
Ingredients
For the Base
- 2 cups grated zucchini Use yellow squash if zucchini is not available.
- 1 cup granulated sugar Substitute with a sugar alternative for a lower-calorie version.
- 1/2 cup buttermilk You can make your own by mixing regular milk with a teaspoon of vinegar or lemon juice.
- 1/2 cup vegetable oil Can be swapped for melted coconut oil or applesauce for a lighter option.
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For Flavor
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix together the sugar, buttermilk, vegetable oil, and eggs until well combined.
- Stir in the grated zucchini, lemon juice, and lemon zest until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared loaf pan and place it in the preheated oven.
Baking
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for a few minutes before transferring it to a wire rack.
Notes
Top with a lemon glaze for extra sweetness or serve with butter or cream cheese. Fresh herbs like basil can add a unique twist.