Zesty Lemon Zucchini Loaf

A delightful marriage of tangy lemon zest and garden-fresh zucchini makes this loaf a moist and flavorful treat. Perfect for breakfast or a light dessert, its refreshing taste is a wonderful way to enjoy the bounty of summer produce.

Prep time: 15 minutes
Cook time: 1 hour
Serves: 8

Ingredients

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1 cup granulated sugar

1/2 cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

1/2 cup buttermilk

Zest of 2 lemons

1 cup grated zucchini

1 tablespoon lemon juice

Instructions

1. Preheat your oven to 350°F and grease a 9x5-inch loaf pan.

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

3. In a large bowl, cream the sugar and butter until light and fluffy. Beat in the eggs one at a time and add vanilla extract.

4. Alternate adding the dry ingredients and buttermilk to the creamed mixture, starting and ending with the dry ingredients.

5. Fold in lemon zest, zucchini, and lemon juice until just combined.

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

7. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.

8. Let the loaf cool in the pan for 10 minutes, then transfer 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

For best results, reheat slices in a toaster oven or microwave for a few seconds until warm.

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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.