Description
This Lemon Zucchini Ricotta Bread is a delightful blend of flavors that is easy to make and perfect for any occasion.
Ingredients
Scale
- 1 cup grated zucchini
- 1 cup ricotta cheese
- 1/2 cup sugar
- 1/4 cup lemon juice
- 2 eggs
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon lemon zest
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, mix together the grated zucchini, ricotta cheese, sugar, lemon juice, and eggs until well combined.
- In another bowl, whisk together the flour, baking powder, salt, and lemon zest.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Notes
- For best results, use fresh zucchini and room temperature ingredients.
- Add nuts or chocolate chips for an extra twist.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg