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Luscious Lemon Zucchini Bread

Luscious Lemon Zucchini Bread for a Refreshing Summer Treat

Discover the deliciously refreshing Luscious Lemon Zucchini Bread that combines citrusy flavor with moist zucchini for an irresistible treat.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 40 minutes
Total Time 1 hour 50 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Shredded Zucchini Squeeze out as much liquid as possible.
  • 1.5 cups All-Purpose Flour Use a gluten-free blend for a gluten-free version.
  • 1 teaspoon Baking Powder Check for freshness.
  • 0.5 teaspoon Baking Soda Essential for texture.
  • 0.5 teaspoon Salt Enhances flavor.
  • 1 cup Granulated Sugar Can reduce or use a sugar alternative for keto versions.
  • 2 large Eggs Room temperature preferred.
  • 0.5 cup Vegetable Oil Melted coconut oil can be used as a substitute.
  • 0.25 cup Fresh Lemon Juice Always use fresh.
  • 1 medium Lemon Zest Use fresh zest.
  • 0.5 cup Plain Yogurt Greek yogurt gives a thicker texture.
Variations (If Desired)
  • 1:1 Gluten-Free Flour Blend Use in place of all-purpose flour.
  • 1:1 Plant-Based Yogurt Substitute for dairy-free option.
  • 1:1 Almond Flour Use for keto-friendly bread.
  • 1:1 Erythritol Use as a sugar substitute for keto.

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions for Luscious Lemon Zucchini Bread
  1. Prepare the Zucchini by grating the zucchini, placing it into a clean kitchen towel, and squeezing out moisture.
  2. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  3. Mix the dry ingredients in a large bowl: whisk together all-purpose flour, baking powder, baking soda, and salt.
  4. Combine the wet ingredients by creating a well in the dry ingredients and add eggs, oil, lemon juice, and zest.
  5. Incorporate the dry ingredients into the wet mixture, mixing gently until just combined.
  6. Fold in the shredded zucchini and yogurt gently into the batter.
  7. Prepare for baking by pouring the batter into the loaf pan and creating a shallow valley in the center.
  8. Bake in the preheated oven for 45-50 minutes until golden brown.
  9. Cool in the pan for 10 minutes before transferring to a wire rack for an additional 30 minutes.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 10IUVitamin C: 15mgCalcium: 20mgIron: 1mg

Notes

For the best results, ensure all ingredients are fresh and handle the batter gently to retain its light texture. Store bread appropriately to maintain moisture and flavor.

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