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Wholesome Weekend: Decadent Zucchini Bread with a Citrus Twist
Busy days often leave us yearning for culinary comfort without the cleanup chaos. Who can resist the allure of a dish that brings warmth and satisfaction to our households without the overpowering burden of a cluttered kitchen? Enter our delectable zucchini bread recipe, a delightful treat that boasts a bright citrus twist and one-pan cleanup! This is not just a recipe; it’s a sigh of relief for frantic days where you crave something wholesome and budget-friendly.
Why You’ll Love It
- One-pan cleanup!
- Family-friendly and picky-eater approved
- No fancy equipment required
- Easy to double for meal prep
- Leftovers reheat like a dream
Ingredients
- 2 cups grated zucchini
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup olive oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest and juice of one lemon
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Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
- In another bowl, beat together the sugar, olive oil/butter, eggs, and vanilla extract until smooth and creamy.
- Stir in the grated zucchini, lemon zest, and juice into the wet mixture.
- Gradually fold the wet ingredients into the dry, stirring just until combined.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
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- This zucchini bread pairs perfectly with a quiet morning or a bustling afternoon snack.
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- Leftover zucchini bread is a treat! Reheat as a warm dessert or eat it cold from the fridge when you’re short on time.
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