The Best Lemon, Zucchini Bread Recipe! We had so much Zucchini!

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.

Grate zucchini and set aside.

In a bowl, combine 2 cups of cake flour (or all-purpose flour), 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Mix well.

In another bowl, mix together 1/2 cup of oil and 1 1/3 cups of sugar using a rubber spatula.

Add 2 large eggs to the oil and sugar mixture and mix until combined.

Pour in 1/2 cup of buttermilk and mix well.

Add 1 cup of shredded zucchini to the wet ingredients, pressing out some moisture but not all.

Add 2 tablespoons of fresh lemon juice and the zest of 1 lemon to the mixture and stir until combined.

Pour the wet ingredients into the dry ingredients and stir until just combined, leaving some lumps.

Preheat the oven to 350°F.

Divide the batter evenly between two 5x9 loaf pans.

Bake in the preheated oven for about 50 minutes, checking for doneness as it may take less time due to dividing the batter.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens