Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon (optional)
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 1 tsp vanilla extract
- 1 tbsp lemon zest (from 1–2 lemons)
- 2 tbsp freshly squeezed lemon juice
- 1 1/2 cups grated zucchini, squeezed dry
- 1/4 cup milk or buttermilk
Instructions
- Preheat oven to 350 °F (175 °C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Grate zucchini and press in a towel to remove excess moisture. Set aside.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon (if using).
- In a separate bowl, beat eggs and whisk in oil (or melted butter), vanilla extract, lemon zest, and lemon juice.
- Stir wet ingredients into the dry ingredients until just combined.
- Fold in grated zucchini and milk or buttermilk to slightly loosen the batter.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Add a lemon glaze by mixing powdered sugar and lemon juice and drizzling over the cooled loaf.
- Fold in 1 cup of blueberries for a fruity variation.
- Replace half the flour with whole wheat flour for added fiber.
- Top with chopped walnuts or pecans for crunch.
- Add fresh mint or basil for an herbal twist.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 210
- Sugar: 12g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
