Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 large eggs
1 cup granulated sugar
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 1/2 cups grated zucchini (about 1 medium zucchini, excess moisture squeezed out)
1/2 cup chopped walnuts or pecans (optional)
Instructions
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Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
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In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
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In a separate large bowl, whisk together eggs, sugar, oil, vanilla extract, lemon zest, and lemon juice until smooth.
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Gradually fold in the dry ingredients, mixing just until combined.
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Stir in the grated zucchini and chopped nuts (if using).
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Pour the batter into the prepared loaf pan and smooth the top.
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Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
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Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.