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Lemon Zucchini Bread

A delicious and healthier alternative to traditional bread, packed with zucchini for moisture and fiber, balanced with sweet and tangy lemon flavors.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American
Calories: 140
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 cups Grated Zucchini Adds moisture and fiber.
  • 1 cup Granulated Sugar Sweetness can be substituted with a low-calorie sweetener.
  • 1/2 cup Buttermilk Contributes to richness and calcium.
  • 1/2 cup Vegetable Oil Keep the bread moist; heart-healthy options like olive oil can also be used.
  • 2 large Eggs Provides protein and structure.
  • 1 teaspoon Vanilla Extract Enhances the flavor.
Dry Ingredients
  • 1 1/2 cups All-Purpose Flour Base of the bread; gluten-free alternative can be used.
  • 1 teaspoon Baking Powder Acts as a leavening agent.
  • 1/2 teaspoon Baking Soda Helps bread to rise.
  • 1/4 teaspoon Salt Enhances flavor.
Flavor Enhancers
  • 1 tablespoon Fresh Lemon Juice Adds brightness.
  • 1 tablespoon Lemon Zest Intensifies lemon flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the wet ingredients: grated zucchini, sugar, buttermilk, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
  3. In a separate bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.
  4. Gradually add the dry mixture to the wet ingredients. Stir gently until just combined.
  5. Fold in fresh lemon juice and lemon zest.
  6. Pour the batter into a prepared loaf pan, smoothing the top.
Baking
  1. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack.

Notes

For a healthier sweetener, consider honey or maple syrup. This bread is great for meal prep and can be stored in an airtight container for up to a week or frozen for longer storage.