Lemon Zucchini Heaven Bread, a moist and zesty delight:

Table of Contents

Ingredients:

2 cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

2 large eggs

1 cup granulated sugar

½ cup Olive oil

1 tablespoon lemon zest (from about 1 large lemon)

2 tablespoons fresh lemon juice

2 teaspoons vanilla extract

1 ½ cups finely grated zucchini (about 1 medium zucchini, excess moisture squeezed out)

½ cup chopped walnuts or pecans (optional)

1 tablespoon sugar (for sprinkling, optional)

Directions:

Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.

Prepare Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

Prepare Wet Ingredients:

In a large mixing bowl, whisk the eggs and sugar together until smooth. Add the oil, lemon zest, lemon juice, and vanilla extract, and mix until fully combined.

Add Zucchini:

Stir in the grated zucchini, ensuring it’s evenly distributed throughout the batter.

Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Avoid overmixing to keep the bread moist.

Add Nuts (Optional):

If using, fold in the chopped walnuts or pecans for added texture.

Bake:

Pour the batter into the prepared loaf pan. Sprinkle the top with a tablespoon of sugar for a slightly sweet, crispy crust (optional). Bake for 55–60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Tips:

Zucchini Prep: To avoid excess moisture in the bread, grate the zucchini and squeeze it in a paper towel or cloth to remove any extra water.

Flavor Variations: Try adding a handful of dried cranberries or raisins for a burst of sweetness, or mix in a little ground ginger for added spice.

Enjoy your zesty, moist Lemon Zucchini Heaven Bread!