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Folding in the zucchini and nuts is a crucial step that enhances the texture and flavor of your Zesty Zucchini Delight. Begin by ensuring your zucchini is well-prepared; grate it finely and then gently squeeze out excess moisture using a clean kitchen towel. This step prevents your loaf from becoming overly soggy.

Light Lemon Zucchini Loaf

Dive into the world of baking with Zesty Zucchini Delight, a deliciously healthy loaf that combines shredded zucchini, bright lemon, and a hint of spices for a unique flavor. This versatile recipe is perfect for breakfast, snacks, or dessert, proving that healthy choices can be tasty too. Each slice is moist and nourishing, thanks to its wholesome ingredients. Experience the joy of baking and discover how zucchini can elevate your culinary creations!
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Ingredients
  

1 cup shredded zucchini (about 1 medium zucchini)

1 cup all-purpose flour

1/2 cup whole wheat flour

1/2 cup granulated sugar

1/4 cup light brown sugar, packed

1/4 cup unsweetened applesauce

1/4 cup olive oil (or neutral oil)

2 large eggs

1 teaspoon vanilla extract

Zest of 1 lemon

2 tablespoons lemon juice

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon (optional)

1/4 cup chopped walnuts or pecans (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.

    Prepare the Zucchini: Grate the zucchini using a box grater or a food processor. Place the shredded zucchini in a clean kitchen towel and squeeze out excess moisture. This helps prevent a soggy loaf.

      Mix the Wet Ingredients: In a large mixing bowl, whisk together the eggs, granulated sugar, brown sugar, applesauce, olive oil, vanilla extract, lemon zest, and lemon juice until well combined.

        Combine the Dry Ingredients: In a separate bowl, sift together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and optional ground cinnamon. Mix until just combined.

          Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently to incorporate. Be careful not to overmix; it's okay if a few lumps remain.

            Fold in Zucchini and Nuts: Gently fold in the shredded zucchini and nuts (if using) until evenly distributed.

              Pour and Bake: Pour the batter into the prepared loaf pan. Smooth the top with a spatula, and tap the pan lightly on the counter to release any air bubbles.

                Bake: Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, tent it with aluminum foil.

                  Cool and Serve: Remove the loaf from the oven and allow it to cool in the pan for about 10-15 minutes. Then transfer to a wire rack to cool completely before slicing.

                    Enjoy!: Serve your Light Lemon Zucchini Loaf as a delightful breakfast, snack, or dessert. It pairs wonderfully with a cup of herbal tea or coffee!

                      Prep Time, Total Time, Servings: 15 min | 1 hr 10 min | 8 slices