Description
This moist and delicious lemon zucchini bread is a perfect blend of tangy lemon and fresh zucchini, making it a light and flavorful treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2 large eggs
- 1/2 cup vegetable oil
- 2/3 cup sugar
- 1/2 cup buttermilk
- 2 tablespoons lemon juice
- Zest of 1 lemon
- 1 cup grated zucchini
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, salt, and baking powder.
- In a large bowl, beat the eggs, then add oil and sugar, mixing until well combined.
- Stir in the buttermilk, lemon juice, and lemon zest.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the grated zucchini and walnuts if using.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For a gluten-free version, substitute the flour with almond flour. Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 14g
- Fat: 10g
- Carbohydrates: 28g
- Protein: 4g