Lemon Thyme Zucchini Bread
This Lemon Thyme Zucchini Bread combines the zesty brightness of lemon with the earthy aroma of fresh thyme, resulting in a perfectly moist and delightful treat. An ideal choice for a breakfast or afternoon snack, this bread is easy to make and offers a refreshing twist on a classic recipe.
Prep time: 15 minutesCook time: 50 minutesServes: 8
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 cup grated zucchini
1 tablespoon fresh thyme leaves
1/2 cup chopped walnuts (optional)
Instructions
1. Preheat oven to 350°F and grease a 9x5 inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat together sugar, eggs, and vegetable oil until smooth.
4. Add vanilla extract, lemon zest, and lemon juice to the wet ingredients; mix well.
5. Stir in the grated zucchini and fresh thyme leaves.
6. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
7. Fold in the walnuts if using.
8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
9. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
10. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Storage
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Reheating
To reheat, warm slices in a microwave for 10-15 seconds or in an oven at 300°F for 5-10 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
