How To Make Lemon Zucchini Bread (and hide veggies in desserts)

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with fewer calories.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Sunflower seeds are nut-free and cost-effective.

Zest two medium to large lemons carefully, avoiding the white parts.

Juice both lemons into a small bowl, considering an extra lemon if needed for juiciness.

Shred zucchini until you have 2 cups, do not drain any liquid from it.

In a large bowl, combine 3 cups of all-purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon baking soda. Whisk together to eliminate clumps.

In another bowl, add 2 cups of sugar and the lemon zest. Rub the zest into the sugar with your fingers until fragrant.

Add 3 large eggs to the sugar mixture without stirring yet.

Pour in 1 cup of avocado oil and 1 tablespoon of lemon juice into the egg and sugar mixture, along with 1.5 teaspoons of vanilla extract. Mix well at the end.

Add the dry ingredients into the wet ingredients and mix with a whisk until combined, then switch to a rubber spatula as the batter thickens.

Incorporate the 2 cups of zucchini into the batter, mixing until the batter loosens up and becomes pliable.

Prepare two standard bread pans with non-stick spray, dividing the batter evenly between them.

Gently shake the pans to smooth the tops but avoid banging them to keep air bubbles for rising.

Place the pans in a preheated oven to bake.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens