The Best Zucchini Bread Recipe with lemon
A delicious, simple take on lemon zucchini bread.
Ingredients
- 3 large eggs room temperature
- 1 cup canola or vegetable oil
- 1 cup sugar
- 1 cup lightly packed brown sugar
- 2 cups peeled and grated zucchini don’t feel like peeling it? Leave it on!
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 3 tsp ground cinnamon
- 1 tsp baking soda
- ¼ tsp baking powder
- 1 tsp salt
- 1 lemon zested
- 1 lemon juiced
Instructions
- Preheat oven to 325 degrees.
- In the bowl of a mixer add beaten eggs, oil, both types of sugar, zucchini, and vanilla. Mix on low until combined and mixed well.
- Then on medium speed slowly add dry ingredients: flour, salt, baking soda, baking powder and cinnamon until combined.
- Spray the inside of two 9×5 loaf pans with non-stick cooking spray. Pour half the prepared batter into one of the loaf pans and tap the pans on the counter to release the bubbles inside the batter.
- Add the zest and lemon juice to the remaining batter and mix well. Add 1 tbs of flour to firm up the batter. Add the lemon batter to the 2nd loaf pan and tap it on the counter to remove bubbles. Place both loaves on a sheet pan.
- Bake for 60 minutes until crust is golden brown and a cake tester or toothpick comes out clean. Cool on a wire rack. Slice and enjoy with a nice creamy smear of fresh butter.