Lemon Zucchini Bread

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“This lemon zucchini bread recipe wonderfully moist and super quick to throw together. It’s great recipe to use up all that summer zucchini and you can freeze for later!"

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key ingredient

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1. Preheat and prepare pan. Preheat oven to 350oF. Spray a 9×5” loaf pan with non-stick cooking spray, or line with parchment paper and set aside.

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2. Combine dry ingredients. In a mixing bowl, whisk together flour, salt, baking powder, and baking soda.

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3. Combine wet ingredients. In a second mixing bowl, whisk together eggs, oil, sugars, and lemon zest, lemon juice, and vanilla extract.

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Lemon Zucchini Bread

“This lemon zucchini bread recipe wonderfully moist and super quick to throw together. It’s great recipe to use up all that summer zucchini and you can freeze for later!"

- Boston Girl Bakes

key ingredient

Lemon

1. Preheat and prepare pan. Preheat oven to 350oF. Spray a 9×5” loaf pan with non-stick cooking spray, or line with parchment paper and set aside.

PREHEAT THE OVEN

2. Combine dry ingredients. In a mixing bowl, whisk together flour, salt, baking powder, and baking soda.

COMBINE & WHISK

3. Combine wet ingredients. In a second mixing bowl, whisk together eggs, oil, sugars, and lemon zest, lemon juice, and vanilla extract.

COMBINE & MIX

READ MORE:

LEMON ZUCCHINI BREAD

bostongirlbakes.com

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