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Zucchini has earned a well-deserved place in the hearts of home bakers and health enthusiasts alike. This versatile vegetable, often mistaken for a fruit, is not only a staple in savory dishes but also shines brightly in the world of baked goods. Its mild flavor and moist texture make it an ideal ingredient for a variety of recipes, including bread, cakes, and muffins. Among the many delightful ways to enjoy zucchini, the Zesty Lemon Zucchini Delight stands out as a refreshing and flavorful option that combines the subtle sweetness of zucchini with the bright, uplifting notes of lemon.

Lemon Zucchini Bread

Discover the refreshing Zesty Lemon Zucchini Delight, a perfect blend of zucchini and bright lemon flavors. This delightful recipe transforms humble zucchini into a moist, flavorful treat that's great for any time of day. With health benefits from the fresh ingredients, like fiber-rich zucchini and vitamin C-packed lemon, this dessert showcases seasonal produce beautifully. Try it for brunch, a snack, or dessert, and elevate your baking routine with this light, delicious bread.
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Ingredients
  

1 medium zucchini (about 1 cup, grated)

1 cup granulated sugar

1/3 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

Zest of 1 lemon

1/4 cup freshly squeezed lemon juice

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Optional: 1/2 cup chopped walnuts or pecans

Optional: 1/2 cup raisins or dried cranberries

Instructions
 

Prep the Zucchini: Start by grating the zucchini using a box grater. After grating, place it in a clean kitchen towel and squeeze out excess moisture. This step is essential to prevent a soggy bread.

    Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.

      Mix Wet Ingredients: In a large mixing bowl, whisk together the granulated sugar, vegetable oil, and eggs until well combined. Stir in the vanilla extract, lemon zest, and lemon juice.

        Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This helps ensure even distribution of the leavening agents and spices.

          Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Be careful not to overmix — a few lumps are okay.

            Add Zucchini and Extras: Fold in the grated zucchini and optional nuts and dried fruits (if using). Again, mix just until combined.

              Pour & Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

                Cool: Once baked, remove the lemon zucchini bread from the oven and let it cool in the pan for about 10-15 minutes. Then, transfer it to a wire rack to cool completely.

                  Serve: Slice the bread once cool, and enjoy it plain, or spread with a little butter or cream cheese for an extra treat.

                    Prep Time, Total Time, Servings: 15 minutes | 1 hour 10 minutes | 8 servings