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Ingredients
Scale
- 1 small zucchini, grated (about 1 1/4 cups)
- 1/4 cup canola oil
- 1/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 2 tablespoons granulated sugar (for topping)
- 1 1/2 teaspoons lemon zest
Instructions
- Preheat oven to 350°F. Grease a light-colored loaf pan.
- Grate zucchini, remove excess moisture, and measure out 1 1/4 cups.
- Mix canola oil, softened butter, and sugar. Add eggs and vanilla, stir until smooth.
- Whisk together flour, baking powder, and salt in a separate bowl.
- Gradually add dry mixture to wet, alternating with buttermilk.
- Fold in zucchini mixture gently.
- Combine granulated sugar with lemon zest for topping.
- Pour batter into prepared loaf pan, sprinkle topping, and bake for 45-60 minutes.
- Cool in pan for 10-15 minutes, then transfer to wire rack.
Notes
Ensure zucchini is well-dried to prevent excess moisture.
Let butter soften at room temperature.
Don’t skip on the lemon zest for maximum flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 200
- Sugar: 12
- Sodium: 150
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
- Cholesterol: 35