Recipe Library
Lemon Zucchini Bread
Lemon zest and a hint of cinnamon weave bright, fragrant notes through each tender slice, while the shredded zucchini melts into the crumb to keep every bite soft and moist. The gentle sweetness lingers, making each mouthful comforting and fresh.
- Total
- 1 hr 15 min
- Prep
- 25 min
- Cook
- 50 min
- Serves
- 1
Nutrition per Serving
- Calories
- 201
- Protein
- 3g
- Carbs
- 25g
- Fat
- 10g
- Fiber
- 1g
- Sugar
- 13g
- Sodium
- 168mg
Ingredients
- 3/4 cup white whole-wheat flour
- 3/4 cup all-purpose flour
- 4 tsp lemon zest
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/8 tsp baking powder
- 3/4 cup sugar
- 1/2 cup canola oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 medium zucchini, shredded (about 2 cups)
Instructions
- Preheat oven to 375 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray.
- Whisk whole-wheat flour, all-purpose flour, lemon zest, cinnamon, salt, baking soda and baking powder in a large bowl. Whisk sugar, oil, eggs and vanilla in a medium bowl. Stir in the zucchini. Add the zucchini mixture to the dry ingredients. Stir until just incorporated. Transfer to the prepared pan.
- Bake until a toothpick inserted in the center of the loaf comes out clean, about 50 minutes. Cool in the pan for 5 minutes, then turn out onto a cooling rack to cool completely.