Ingredients and Weight:
- All-purpose flour: 2 cups (240g)
- Granulated sugar: 1 3/4 cups (350g)
- Baking powder: 2 teaspoons (8g)
- Baking soda: 1 teaspoon (4g)
- Salt: 1/2 teaspoon (2g)
- Ground cinnamon: 1 teaspoon (2g)
- Ground nutmeg: 1/4 teaspoon (1g)
- Zucchini, grated: 2 cups (240g)
- Vegetable oil: 1 cup (240ml)
- Eggs, large: 2
- Vanilla extract: 2 teaspoons (10ml)
- Lemon zest, grated: 1 tablespoon (5g)
- Lemon juice: 1/4 cup (60ml)
Preparation Time:
15 minutes
Cooking Time:
50-55 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, combine the zucchini, oil, eggs, vanilla extract, lemon zest, and lemon juice.
- Add the wet ingredients to the dry ingredients and stir just until combined. Do not overmix.
- Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Nutritional Information:
- Calories: 268 per slice (based on 8 slices)
- Carbohydrates: 40g
- Protein: 4g
- Fat: 12g
- Fiber: 2g
- Sugar: 22g
Dish Characteristics:
- Moist and fluffy
- Tangy and flavorful with lemon and zucchini
- Perfect for breakfast, brunch, or dessert
User Comments:
- "This is the best zucchini bread I've ever had! The lemon flavor is perfect."
- "I love how easy this recipe is to follow. It always turns out delicious."
- "This bread is a crowd-pleaser. I take it to every party and it's always a hit."
Special Precautions and Tips:
- To ensure the zucchini is grated evenly, use a box grater.
- Do not overmix the batter, as this will result in a tough bread.
- If you don't have a loaf pan, you can use a 9x9-inch baking pan but the bread will be flatter.
