What are the ingredients for lemon zucchini bread?

The ingredients include flour, sugar, baking soda, eggs, oil, zucchini, lemon zest, and lemon juice. You can find the full list in the recipe section!

How do you make lemon zucchini bread moist?

Ensuring the zucchini is well grated and not overbaking are key. Adding a bit of oil and not skimping on the sugar also helps keep the bread moist.

Can I use frozen zucchini for lemon zucchini bread?

Yes, you can use frozen zucchini, but make sure to thaw and drain it well to avoid excess moisture in the batter.

What is the best way to store lemon zucchini bread?

Wrap it tightly in plastic wrap or foil and store at room temperature for up to 3 days. For longer storage, refrigerate or freeze.

How long does lemon zucchini bread last?

It lasts about 3 days at room temperature, up to a week in the refrigerator, and about 3 months in the freezer.

Delicious Lemon Zucchini Bread Recipe

Name: Lemon Zucchini Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1 cup granulated sugar; 1/2 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1 cup grated zucchini; 1 tablespoon lemon zest; 1 tablespoon lemon juice

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup grated zucchini
1 tablespoon lemon zest
1 tablespoon lemon juice

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Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a large bowl, mix together the flour, baking soda, baking powder, salt, and cinnamon.
In another bowl, whisk together the sugar, oil, eggs, vanilla, lemon zest, and lemon juice until smooth.
Gradually add the wet ingredients to the dry ingredients. Stir until just combined.
Fold in the grated zucchini gently, being careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Prep Time: 15
Cook Time: 60