Ingredients
Scale
- 2 cups grated zucchini
- 1 cup ricotta cheese
- 1 cup granulated sugar
- 1/2 cup Limoncello liqueur
- 1/2 cup vegetable oil
- 3 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
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, and eggs. Mix well until smooth.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Notes
- For an extra burst of flavor, add a handful of chopped nuts or dried cranberries to the batter.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
- This bread can be frozen; wrap it tightly in plastic wrap and foil before freezing.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg