Zucchini Ricotta Bread (Printable Version)

Soft bread with ricotta, zucchini, and a splash of zesty limoncello.

# Ingredients You'll Need:

→ Dry Stuff

01 - Sugar 200 grams
02 - All-purpose flour 240 grams
03 - Salt 2.5 grams
04 - Baking soda 2.5 grams
05 - Baking powder 5 grams

→ Wet Stuff

06 - Vanilla extract 5 milliliters
07 - Limoncello liqueur 60 milliliters
08 - Ricotta cheese 250 grams
09 - 3 large eggs
10 - Vegetable oil 120 milliliters

→ Fresh Ingredients

11 - Zest from 1 lemon
12 - 1 medium zucchini shredded (170 grams)

# Detailed Preparation Steps:

01 - Get the oven heating to 175°C. Grease your loaf pan and dust with flour.
02 - Stir together the flour, baking soda, baking powder, and salt in a bowl.
03 - Beat the eggs and sugar in a big bowl until fluffy and pale.
04 - Add the ricotta, oil, lemon zest, Limoncello, and vanilla to the eggs and sugar. Mix it up well.
05 - Carefully fold the dry mix into the wet stuff just until it's mixed.
06 - Gently fold in the shredded zucchini so it’s all blended in.
07 - Pour your batter into the loaf pan and smooth the top out.
08 - Bake for 55 to 65 minutes. Check with a toothpick — it should come out clean.
09 - Let it sit in the pan for 15 minutes. Then move it to a wire rack to cool completely before cutting.

# Helpful Tips:

01 - Squeeze the zucchini well so the bread doesn’t get too wet.
02 - To boost the lemon flavor, you can spread a Limoncello glaze on the loaf once it’s cooled.
03 - Keep it sealed at room temp up to 3 days or pop it in the fridge for a week.

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