Description
This loaf blends earthy zucchini with zesty lemon notes, offering a soft crumb and subtle sweetness. Each slice reveals flecks of green against golden yellow, carrying a tender bite and a hint of citrus.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup plain yogurt
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup grated zucchini
Instructions
- Preheat the oven to 350°F and grease a 9×5-inch loaf pan.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- In a separate bowl, beat the eggs with granulated sugar and brown sugar until smooth.
- Stir in vegetable oil, yogurt, lemon zest, lemon juice, and vanilla extract until combined.
- Fold the dry ingredients into the wet mixture until just combined.
- Gently fold in the grated zucchini, taking care not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overmix the batter to keep the bread tender and moist.
- You can substitute applesauce for half of the oil to reduce fat.
- Store the cooled bread in an airtight container at room temperature for up to 3 days.
- Slices freeze well for up to one month; thaw at room temperature before serving.