Description
A delightful twist on traditional zucchini bread, infused with limoncello and ricotta for a moist, flavorful loaf perfect for any occasion.
Ingredients
Scale
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup ricotta cheese
- 1/2 cup granulated sugar
- 1/4 cup limoncello liqueur
- 1/4 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
- Optional: powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, mix together the grated zucchini, ricotta cheese, granulated sugar, limoncello, vegetable oil, eggs, and vanilla extract until well blended.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, dust with powdered sugar if desired, slice, and serve.
Notes
For best results, ensure ingredients are at room temperature before baking. Store wrapped in plastic for 2-3 days at room temperature or in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 10g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg