Description
Discover the perfect balance of tangy lemon and moist zucchini in this irresistible bread recipe. Learn step-by-step tips for a flavorful and easy-to-make treat!
Ingredients
Scale
- 5 cup (360 ml) s shredded zucchini
- 75 cup (180 ml) white sugar
- 5 cup (120 ml) vegetable oil
- 1 egg
- 5 cup (360 ml) s all-purpose flour
- 5 teaspoon (3 ml) salt
- 5 teaspoon (3 ml) baking soda
- 25 teaspoon (1 ml) baking powder
- 2 teaspoon (10 ml) s lemon zest
- 1 teaspoon (5 ml) ground cinnamon
Instructions
- Collect all the necessary items.
- Set your oven to 325 degrees F (165 degrees C) and prepare an 8×4-inch loaf pan by greasing it.
- Combine the shredded zucchini, sugar, oil, and egg in a mixing bowl and beat well.
- In another bowl, sift together the flour, salt, baking soda, and baking powder, then add cinnamon and lemon zest. Gently mix this dry mixture with the zucchini mixture until just combined.
- Transfer the resulting batter into the greased pan.
- Place in the oven and bake until a knife inserted in the middle comes out clean, approximately 45 minutes. Take out from the oven and let it sit for about 10 minutes before transferring it to a wire rack to cool down completely.
- Savor your creation!
Notes
- Gently pack shredded zucchini in the cup for accurate moisture contentnThoroughly blend egg, sugar, oil, and zucchini for a smooth mixnFold dry ingredients into wet mix carefully to avoid a dense loaf
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Calories: 235 kcal
- Fat: 12 g
- Protein: 3 g
Keywords: shredded zucchini bread, lemon zucchini loaf, cinnamon zucchini cake, moist zucchini bread, lemon zest baking, zucchini loaf recipe