Lemon Zucchini Bread

Delight in this tangy lemon zucchini bread, perfect for breakfast or a snack. Infused with fresh lemon zest, this moist bread is a delightful twist on a classic, easy-to-make recipe perfect for summer.

Prep time: 15 minutes
Cook time: 45 minutes
Serves: 10

Ingredients

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1 cup granulated sugar

1/2 cup unsalted butter, melted

1 tablespoon lemon zest

1/4 cup fresh lemon juice

1 cup grated zucchini

1 teaspoon vanilla extract

1/2 cup walnuts, chopped

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.

2. In a bowl, whisk together flour, baking powder, baking soda, and salt.

3. In another large bowl, beat the eggs and sugar until well combined.

4. Stir in the melted butter, lemon zest, and lemon juice.

5. Mix in the grated zucchini and vanilla extract.

6. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

7. Fold in the chopped walnuts.

8. Pour the batter into the prepared loaf pan and smooth the top.

9. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

10. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Storage

Store bread in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.

Reheating

To reheat, slice the bread and warm in a preheated oven at 300°F for about 10 minutes or microwave each slice for 15-20 seconds.

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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.