Description
Moist, tender quick bread infused with bright lemon flavor and hidden zucchini. Perfect for breakfast, snacks, or dessert with a refreshing tang.
Ingredients
2 1/2 cups all-purpose flour
1 cup whole milk
1 cup melted butter
1 cup granulated sugar
2 large eggs
2 cups grated zucchini
1/2 cup lemon juice
2 1/2 tsp baking powder
1 tsp vanilla extract
2 tbsp lemon zest
1/4 tsp salt
Instructions
Preheat oven to 350°F (175°C). Line a 9×5 inch loaf tin with parchment paper or grease thoroughly.
In a medium bowl, whisk flour, baking powder, salt, and sugar.
In a separate large bowl, whisk eggs, milk, melted butter, lemon juice, vanilla extract, and lemon zest.
Fold grated zucchini into wet ingredients, squeezing out excess moisture.
Gradually mix wet ingredients into dry ingredients until fully combined.
Pour batter into prepared loaf tin. Bake for 60-65 minutes until golden and a toothpick comes out clean.
Cool in pan 10 minutes, then transfer to a wire rack to cool completely.
Notes
Wring zucchini dry thoroughly to prevent a soggy texture.
Store in an airtight container at room temperature, up to 3 days.
For extra moisture, wrap cooled loaf in plastic wrap.
Can substitute lemon zest/juice with orange zest/juice for a different flavor profile.
- Prep Time: 15
- Cook Time: 65
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American