Lemon zucchini bread

This recipe I’ve tried for the first time in summer. I made zucchini bread for my yoga teachers at that time, a couple, yin and yang;) Thanks to them I tried new kind of breathing techniques and enhanced my own practice. What a weird connection to a lemon zucchini bread:D But the teachers were happy about my pies, as well as I’m grateful to them:)


1 1/2 cups shredded undrained zucchini
2 eggs
1/2 cup vegetable oil
lemon zest from 2 medium lemons (about 2 tablespoons)
1 1/2 cups wheat flour
1/2 teaspoon salt
1/2 teaspoon soda
1 teaspoon freshly squeezed lemon juice
1 teaspoon ground cinnamon
sesame seeds for topping


  • Preheat the oven to 180°C. Line a 24 x 13 cm loaf pan with parchment paper.
  • In a large bowl combine the sugar and lemon zest. Add the eggs, vegetable oil and whisk to combine. Stir in zucchini and zucchini juice. In a separate bowl, whisk together the flour, salt, soda reacted with lemon juice and cinnamon. Stir the flour mixture into the zucchini mixture until just combined. Pour the batter into the prepared pan. Sprinkle sesame seeds on top.
  • Bake 50-55 minutes or until a toothpick inserted in the center of the bread comes out clean. Cool in pan for about 10 minutes before turning out onto the wire rack to cool completely.

   Bon Appétit!DSC08364_new_logoDSC08348_new_logo_


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