Are you ready to elevate your baking game with a delightful twist on a classic favorite? Say hello to our Lemony Whole Wheat Zucchini Bread—a moist, flavorful treat that’s not only delicious but also packed with wholesome goodness! This recipe combines the subtle sweetness of zucchini with a refreshing hint of lemon, making it the perfect addition to your breakfast table or afternoon snack. With just a few simple ingredients and easy-to-follow steps, you’ll have a scrumptious loaf that will leave your taste buds singing. Trust us, once you try this zesty delight, you’ll want to bake it again and again!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated zucchini
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray and line the bottom with parchment paper for easy removal.
- In a medium bowl, whisk together whole wheat flour, baking powder, baking soda, salt, and cinnamon until well combined and no lumps remain.
- Using a clean kitchen towel or cheesecloth, squeeze excess moisture from the grated zucchini. This prevents the bread from becoming too wet and ensures a proper texture.
- In a large mixing bowl, combine sugar, vegetable oil, eggs, and vanilla extract. Whisk until the mixture is smooth and fully integrated.
- Gradually fold the dry flour mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix, which can make the bread tough.
- Fold in the drained zucchini, lemon zest, and lemon juice. Mix until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
- Optional: Dust with powdered sugar or drizzle with a simple lemon glaze before serving.
Tips
- Squeeze Out the Moisture: To ensure your zucchini bread has the perfect texture, make sure to squeeze out excess moisture from the grated zucchini using a clean kitchen towel or cheesecloth. This step is crucial to avoid a soggy loaf!
- Don’t Overmix: When combining the wet and dry ingredients, mix gently until just combined. Overmixing can lead to a tough bread, so embrace a light hand for a tender crumb.
- Zest It Up: For an extra burst of lemon flavor, consider adding a little more lemon zest than the recipe calls for. It enhances the citrus notes and makes the bread even more aromatic.
- Check for Doneness: Every oven is different, so keep an eye on your bread as it bakes. Start checking for doneness at the 45-minute mark by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
- Cool Completely: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps it firm up and makes slicing easier without crumbling.
- Add a Glaze: For a delightful finishing touch, drizzle a simple lemon glaze over the cooled bread or dust it with powdered sugar. It adds a sweet contrast to the zesty flavor and looks beautiful for serving!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 22g
Protein: 3g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 35mg
