Ingredients
Scale
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup ricotta cheese
- 1/2 cup granulated sugar
- 1/4 cup limoncello
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Zest of 1 lemon
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large mixing bowl, combine the grated zucchini, ricotta cheese, sugar, limoncello, vegetable oil, eggs, and vanilla extract. Mix until well blended.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. If using, fold in the chopped walnuts.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice and serve, enjoying the delightful combination of flavors!
Notes
- For a more intense lemon flavor, add a glaze made from powdered sugar and limoncello on top of the cooled bread.
- This bread can be stored in an airtight container for up to 3 days at room temperature or can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg