Ingredients
1 cup grated zucchini (excess moisture squeezed out)
1 cup ricotta cheese
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 cup limoncello liqueur
1/3 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Instructions
1. Preheat oven to 350°F (175°C) and grease a loaf pan
2. Grate zucchini and squeeze out excess moisture using a clean towel
3. In a large bowl, whisk together ricotta, sugars, limoncello, oil, eggs, vanilla, and lemon zest
4. In another bowl, mix flour, baking powder, baking soda, and salt
5. Gradually fold dry ingredients into wet ingredients until just combined
6. Gently fold in the zucchini
7. Pour batter into prepared loaf pan and smooth the top
8. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean
9. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely
Notes
Do not overmix the batter to keep the bread tender
Drain zucchini well to avoid excess moisture
Add a simple lemon glaze for extra sweetness and shine
Store in an airtight container for up to 3 days
This bread tastes even better the next day as flavors develop
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
Keywords: limoncello zucchini ricotta bread, zucchini bread recipe, italian lemon bread, moist zucchini bread