Italian Style Zucchini Bread

Sliced zucchini bread with fresh zucchini.

Italian Style Zucchini Bread

Lisa Keys

Inspiration from Tuscany for this moist lemony zucchini bread

5 from 1 vote

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Prep Time 10

Cook Time 55

Total Time 1 5

Course quick breads

Cuisine Italian

Servings loaf

Calories 287 kcal

Ingredients

1 cup (4 ¼ oz.) all-purpose flour
½ cup (2 ¾ oz.) semolina flour
½ cup (1 ¾ oz.) almond flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon table salt
3 large eggs
¾ cups granulated sugar
½ cup vegetable oil, avocado oil or light olive oil
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
2 cups grated unpeeled zucchini *

Instructions

Heat oven to 350°F. Coat a 9- x 5-inch loaf pan with baking spray.
Whisk together flours, baking soda, baking powder, and salt in a medium bowl just until combined.
Place eggs in a large bowl; lightly whisk. Add sugar, oil, vanilla, and lemon juice and zest; whisk until smooth.
Stir in grated zucchini.
Add flour mixture to egg mixture, stirring just until dry ingredients are moistened. Do not overmix.
Bake for 55 to 60 minutes or until a wooden pick inserted in center comes out clean.
Cool bread in pan on a wire rack 15 minutes. Run a knife around the edges of pan to loosen bread. Remove bread from pan, and cool completely on rack.

Nutrition

Calories: 287kcalCarbohydrates: 33gProtein: 6gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 49mgSodium: 406mgPotassium: 115mgFiber: 2gSugar: 16gVitamin A: 121IUVitamin C: 6mgCalcium: 51mgIron: 2mg

Keyword bread, breakfast, brunch, Italian, semolina, summer sweets, Tuscany, zucchini

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