A moist and tangy quick bread made with fresh zucchini and lemon zest, perfect for breakfast or a snack.
Preparation time
20min
Cooking time
1h
Ingredients
8 Servings
- 240 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 2 eggs
- 200 grams granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoons lemon zest
- 120 grams plain Greek yogurt
- 0.5 teaspoons salt
- 1 teaspoons vanilla extract
- 120 milliliters vegetable oil
- 240 grams zucchini
Directions
Step 1
Preheat your oven to 175°C (350°F). Grease and flour a 9x5 inch loaf pan.
Step 2
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 3
In a large bowl, combine the sugar and lemon zest. Add the eggs and beat until well combined.
Step 4
Stir in the vegetable oil, Greek yogurt, lemon juice, and vanilla extract.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 6
Fold in the grated zucchini until evenly distributed.
Step 7
Pour the batter into the prepared loaf pan.
Step 8
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Step 9
Allow the bread to cool in the pan for 10 minutes, then remove and cool completely on a wire rack.