Lemon Zucchini Bread

Ingredients and Weight:

• All-purpose flour: 2 cups (250g)
• Granulated sugar: 1 1/2 cups (300g)
• Baking powder: 2 teaspoons
• Baking soda: 1 teaspoon
• Salt: 1/2 teaspoon
• Ground cinnamon: 1 teaspoon
• Grated lemon zest: 1 tablespoon
• Grated zucchini: 2 cups (200g)
• Eggs: 3 large
• Vegetable oil: 1 cup (200ml)
• Buttermilk: 1 cup (250ml)

Preparation Time:

• 20 minutes

Cooking Time:

• 60-70 minutes

Difficulty Level:

• 2 (Simple to Medium)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, whisk together the lemon zest, zucchini, eggs, vegetable oil, and buttermilk.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
5. Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Nutritional Information:

• Calories: 350 per slice
• Carbohydrates: 50g
• Protein: 5g
• Fat: 15g
• Sugar: 25g

Dish Characteristics:

• Soft and moist
• Tangy lemon flavor
• Sweet but not overpowering
• Perfect for breakfast, snacks, or dessert

User Comments:

• "This bread is amazing! The lemon flavor is so refreshing and the zucchini makes it so moist."
• "I love how easy this recipe is to follow. It's one of my go-to recipes for zucchini season."
• "This bread is a crowd-pleaser. Everyone who tries it raves about it."
• "I'm not usually a fan of zucchini bread, but this recipe changed my mind. It's so delicious and not too heavy."
• "I made this bread for a party and it was a hit! I highly recommend it."

Special Precautions and Tips:

• Make sure the zucchini is finely grated to avoid large chunks in the bread.
• Do not overmix the batter. Overmixing can result in a dense bread.
• If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
• The bread can be stored in an airtight container at room temperature for up to 3 days.