***Easy Lemon Zucchini Bread***
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Ingredients:
* **2 cups** all-purpose flour
* **1 ½ tsp** baking powder
* **½ tsp** baking soda
* **½ tsp** salt
* **1 tsp** ground cinnamon (optional)
* **1 cup** granulated sugar
* **½ cup** vegetable oil (or melted butter)
* **2 large** eggs
* **1 tsp** vanilla extract
* **1 tbsp** lemon zest (from 1 large lemon)
* **2 tbsp** fresh lemon juice
* **1 ½ cups** grated zucchini (about 1 medium zucchini, squeezed lightly to remove excess water)
* **½ cup** chopped nuts (optional: walnuts or pecans)
* **½ cup** powdered sugar (for glaze, optional)
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Instructions:
1. **Preheat oven:** 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. **Mix dry ingredients:** In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon (if using).
3. **Mix wet ingredients:** In a large bowl, whisk sugar, oil, eggs, vanilla, lemon zest, and lemon juice until smooth.
4. **Combine:** Gradually add dry ingredients to the wet mixture. Stir just until combined.
5. **Add zucchini and nuts:** Fold in grated zucchini and nuts (if using).
6. **Bake:** Pour batter into prepared pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
7. **Cool:** Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack.
8. **Optional glaze:** Mix powdered sugar with 1–2 tsp lemon juice until smooth. Drizzle over cooled bread.
9. **Serve:** Slice and enjoy! Perfect with a cup of tea or coffee.
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This bread stays moist for several days and can also be frozen for later. The lemon adds a bright, fresh flavor that pairs beautifully with the zucchini’s subtle sweetness.