A delightful twist on the classic zucchini bread, this recipe incorporates a hint of citrus for a refreshing flavor.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated before placing the loaf inside for even baking.
Grease the bottom and sides of a loaf pan with butter or cooking spray.
Using parchment paper can make removing the loaf easier.
In a mixing bowl, cream together the sugar and butter until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the eggs one at a time, beating well after each addition.
Crack the eggs into a separate bowl first to avoid shell pieces.
Stir in the grated zucchini and lemon zest.
Squeeze out excess moisture from the zucchini for a firmer loaf.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and baking powder.
Sifting the dry ingredients can help avoid lumps.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Do not overmix to keep the loaf tender.
Pour the batter into the prepared loaf pan.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Check the loaf at the 50-minute mark to avoid overbaking.
Let the loaf cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
Cooling the loaf completely makes slicing easier.
Slice and serve as is, or with a spread of butter or cream cheese.
Store leftovers in an airtight container to maintain freshness.
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